• This recipe is perfect for a scrumptious brunch. It is quick to prepare, easy to make and simply delicious. Try these basil pesto, cheese and tomato muffins. 

    Basil pesto, cheese and tomato muffins

    Serves: 12 regular or 6 large muffins


    • 4 cups flour
    • 8T baking powder (level)
    • 1t mustard powder
    • Maldon sea salt
    • fresh black pepper
    • 100g butter
    • 1½ cups of grated cheddar
    • a small handful of chopped fresh herbs such as chives, basil or lemon thyme
    • 2½ cups of milk
    • 1 small tub basil pesto
    • 6 – 12 cherry or mini plum tomatoes, halved
    • ripe brie, prosciutto and balsamic dressing, to serve



    Sieve the flour and add the baking powder, mustard powder, a pinch of salt and some black pepper. Add the butter and blend with your fingertips until crumbly.


    Mix the grated cheddar and the chopped fresh herbs into the milk, and add this to the dry ingredients. You should have a fairly stiff mix, but make sure there are no dry pockets.


    Butter and flour your muffin tins. Mound the mixture into the tins, then using a spoon or your finger, make a hollow deep into the centre of each muffin. Spoon a dollop of basil pesto into each and top with a halved tomato.


    Sprinkle with salt and pepper and bake in your pizza oven, using only embers, for 20–30 minutes till the muffins are beautifully browned and when poked with a skewer, the skewer comes out clean.


    Serve warm or cold with ripe brie and prosciutto and drizzled with a little balsamic dressing.