Corn Muffins with Jarlsberg and Nut Pesto

A muffins recipe found in “10 inspirerende oppskrifter med
Jarlsberg”  (10 inspiring recipes with Jarlsberg)
published by Tine
Corn Muffins with Jarlsberg and Nut Pesto

You’ll need
2 eggs
2 dl [0,4 pt] milk
1/2 dl [0,1 pt] flour
3 dl [0,6 pt] corn flour
1 tablespoon sugar
3 teaspoons baking soda
1 teaspoon salt
A little white pepper
4 tablespoons soft butter
100 g [3,5 oz] Jarlsberg
Nut pesto:
5 tablespoon olive oil
1 bunch of leaf parsley
1 clove of garlic
1 dl [0,2 pt] walnuts, very roughly chopped
1/2 dl [0,1 pt] cashew nuts, very roughly chopped
salt and pepper

This is what you do

[1] Set the oven to 220 C / 390 F. Whip together milk and eggs.

[2] Mix together flour, corn flour, sugar, baking powder, spices and butter in a separate bowl. Then add the liquid and stir. Distribute the batter into muffin moulds. Feel free to use the American, strong variety to make them stand better.

[3] Cut the cheese into pieces and push them into the batter. Cook in the middle of the oven for about 15 minutes. You can also use the  batter for a round bread using a cake bread mould, about 20 cm / 8 inch in circumference.

[4] Mix the ingredients for the nut pesto. Run the mixture in a food proccessor till you have rough pesto. Server the corn muffin with extra Jarlsberg, nut pesto and if you like, some cured ham.