Tomato And Pesto Savoury Muffins


Delicious savoury muffins with a tomato and pesto topping. The kids will love these lunch box fillers.

Prep time:10 mins

Cook time:26 mins

Serves: 12


  • 100g butter
  • 4 rashers shortcut bacon, chopped
  • 2 spring onions, sliced
  • 1 cup milk
  • 3 cups self raising flour, sifted
  • 1 egg, lightly beaten
  • 125g can Edgell Diced Capsicum, undrained
  • 300g can Edgell Corn Kernels, drained
  • 1 cup grated tasty cheese
  • ¼ cup Leggo's Pesto – Traditional Basil
  • 2 small roma tomatoes, thinly sliced
  • ½ cup grated parmesan cheese


Step 1

Melt butter in a frypan, add bacon and cook for 4-5 minutes before adding spring onions and cooking for a further 2 minutes. Remove from heat and add milk.

Step 2

Place flour in a large bowl. Add egg, Edgell Diced Capsicum, Edgell Corn Kernels and cheese. Gradually add milk mixture stirring until combined, season to taste.

Step 3

Spoon mixture evenly into 12 x 1/3 cup capacity paper lined muffin pans (see tip). Evenly divide Leggo's Pesto on top of each muffin and place 2 slices of tomato on each muffin, pressing in slightly. Sprinkle with parmesan cheese.

Step 4

Bake in a preheated oven at 200°C for 20-22 minutes or until cooked and golden. Serve warm.

Tasty Tip!

To line muffin pans, cut 12 strips of baking paper 16cm x 6cm and press into a greased muffin pan for a café style look. Alternatively, use patty pans instead of baking paper.

Christmas Brunch Muffins
User rating:
  • 4

Featured in this recipe

  • Diced Capsicum 125g

    Diced Capsicum 125g

  • Pesto Basil 190g

    Pesto Basil 190g

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