The best basil and parmesan mini muffins

Nothing else quite beats a decent savoury snack when you’re feeling a little peckish, and these bite-sized basil and parmesan muffins might just top the list! With just a handful of ingredients and one of the most basic ‘throw it all in and bake’ methods, you’ll instantly fall in love.

Not only are these absolutely great for curbing hunger in between meals but because of how perfectly travel-sized they are – they’re also ideal for packaging up and taking on the go. Enjoy them warm or at room temperature and you’re good to go! Enjoy!

Ingredients

• 2 cups self-raising flour
• 1 teaspoon baking powder
• 2 tablespoons caster sugar
• 1 cup firmly packed basil leaves, finely chopped
• 1/2 cup finely grated parmesan cheese
• 1/4 cup coarsely grated cheddar cheese
• 3/4 cup milk
• 1/2 cup extra light olive oil
• 2 eggs
• 30 small basil leaves, extra

Method

1. Preheat oven to 200°C. Lightly grease a 12 x 1 1/2-tablespoon (30ml) capacity mini muffin pan.
2. Sift flour and baking powder into a bowl. Stir in sugar, basil, parmesan and cheddar. Whisk milk, oil and eggs together in a jug. Add to dry ingredients. Use a large metal spoon to stir until just combined.
3. Spoon mixture into muffin holes to almost fill them. Press a basil leaf into top of each muffin. Bake for 8 to 10 minutes or until a skewer inserted into the centre of a muffin comes out clean. Stand for 5 minutes in pan before turning onto a wire rack. Repeat with remaining muffin mixture and basil leaves. Serve warm or at room temperature.