Cheesy muffins with corn flour and pesto

Instructions

1. Heat the oven to 180 ° C. Place 12 paper muffin cups in muffin shapes. In a bowl, mix the dry ingredients. In a large bowl, whisk the eggs, milk and butter with an electric mixer. Add the flour mixture to the egg mixture and mix.
2. With a spoon, drop the mixture into the cups by filling 2/3 of each. Put a piece of cheese in each cup. Bake for 20 minutes. Remove the muffins from the oven and let them cool for 5 minutes. Then remove the muffins and put them on a rack.
3. For pesto cream: Beat the cream cheese and cream with an electric mixer to a creamy and creamy texture. Serve with muffins.

• Servings : 12
• Ready in : 30 Minutes
• Course : Appetizers, Main courses
• Recipe Type : Appetizers, Breads, Breakfast, Chiken and paultry, Finger foods
• Ingredient : Apple cider vinegar, Baking powder, Butter, Carrots, Caster sugar, Caw-milk, Cornflour, Eggs, Fine pastry sheets, Flour, Garlic, Ground black pepper, Ground chicken, Mushrooms, Philadelphia cream cheese, Red beans, Salt, Soy sauce, Sugar, Sunflower oil, Tomato puree, Turkey fillets