My ingredient is a jar of sun dried tomato pesto.
My photographs is called “Jar from the back of larder shelf”
I found it on the larder shelf and forgot about it.
I really enjoy adding herb pastes (along with dairy) and herbed cheeses to omelettes as a filling, and this could be a good quick use of a sun dried tomato pesto. Although it’s totally inauthentic, it could also be good stirred into a risotto at the end (instead of the cheese).
I think a pesto of any sort would be great in a savoury muffin, providing flavour and richness from the cheese and nuts.
• For the inclusions – hard cheeses, tofu, pickles, seeds, nuts, dried fruits, chocolate pieces
Bran Muffins – makes 6-9 muffins depending on the size of your tins/cases
1 large egg
50g oil or 60g butter, melted and cooled
75g grated vegetables or apples/pears
150g yoghurt or 90g milk
75g white self-raising flour
50g bran (if you don’t have bran, substitute with more flour)
50g sugar (if you are making sweet muffins)
1 tsp spice if using
½ tsp baking powder
½ tsp salt
¼ tsp bicarb
50g – 75g sun dried tomato pesto
Preheat your fan oven to 190C (210C without the fan, Gas Mark 6-7).
Sift the flour and mix well with the other dry ingredients. In a separate bowl, whisk the egg and then whisk in the other wet ingredients. Add the wet mix to the dry mix and combine using a spatula until they are only just combined. It’s crucial not to over-mix, even the odd streak of uncombined flour is fine.
Line your muffin tin with muffin cases, spoon the mix into the cases (no higher than the top of the case) and bake for 20 – 25 minutes at 190C. The muffins should brown a little on top and you can check they are cooked by inserting a skewer into the middle, which should come out clean rather than being coated in wet, uncooked mix.