Ingredients:
- Black pepper
- 250ml SPAR whole milk
- 275g SPAR self raising flour
- 1 tsp baking powder
- ½ tsp salt
- 50g SPAR butter
- 75g SPAR Parmesan, (or vegetarian alternative) grated
- 1 tbsp basil, plus extra to serve
- 75g SPAR sundried tomatoes, chopped
- 2 tbsp sundried tomato purée
- 1 SPAR egg
Method:
- Preheat the oven to 190°C/170°C fan/gas mark 5. Line a 12-cup muffin tin with paper cases.
- In a large bowl, combine the flour, baking powder, salt and butter. Rub in the butter until the mixture resembles fine breadcrumbs.
- Add the Parmesan, basil, sun-dried tomatoes and sun-dried tomato purée.
- In a jug, whisk together the egg and milk. Pour into the dry ingredients and mix until just combined.
- Spoon the mixture into the prepared muffin cups and sprinkle on some extra Parmesan and some black pepper.
- Bake for 15-20 minutes or until the tops feel springy to the touch. Allow to cool slightly and serve.
