Salami Pesto Muffins

Ingredients (makes 12)

• 250g self-raising flour
• 100g Red Wine & Draycott Blue Salami, finely diced
• 60g parmesan cheese, grated
• ½-1 tsp chilli flakes
• 160ml milk
• 125g butter, melted
• 1 egg, lightly beaten
• 125g prepared pesto
• 65g grated mozzarella

Method

1. Preheat oven to moderate, 180°C.
2. Add muffin cases to a 12-hole muffin tin.
3. Sift the flour into a large bowl. Stir in salami, parmesan and chilli flakes.
4. In a jug, whisk together milk, butter and egg. Season to taste.
5. Make a well in the centre of dry ingredients. Add milk mixture all at once. Mix lightly until just combined, do not over-mix. Don’t worry if you still have some small pockets of flour in the muffin mixture – this helps create the rough appearance of muffins.
6. Spoon enough mixture into each muffin case of prepared pan to be half full.
7. Top each with 1 teaspoon of pesto and mozzarella. Cover evenly with remaining muffin mixture.
8. Bake for 20-25 minutes, until cooked when tested with a skewer. Transfer to a wire rack to cool.