INGREDIENTS
450 gr (3 Cups) Self-Raising Flour
2 Tsp Oregano Dried Fresh Whole
½ Tsp Bicarbonate Of Soda
½ Tsp Canola Oil
¼ Cup Olive Oil
1 ½ Cup Milk
2 Tbsp Basil Pesto
1 Cup Tasty Cheese Grated
2 Egg
1 Cup Cheese Grated *To Decorate*
½ Tsp Salt
METHOD
1 Heat oven to 180C.
2 Place oil, milk, basil pesto, eggs and cheese into a bowl and mix together with a fork.
3 Place flour, oregano, baking soda and salt into a bowl and mix together with a fork.
4 Combine wet and dry ingredients with a metal spatula, do not stir. Be careful not to over mix. Some of the flour should still be noticeable.
5 Spoon large spoonfuls into a 12 hole muffin tray, sprinkle a few pieces of extra grated cheese onto the tops of each muffin and bake for 15 minutes or until brown.
NOTES
You can also use an Ice Cream Scoop to put batter into Muffin Trays.
