Kumara, Ham & Pesto Muffins with Walnuts and Sun-dried Tomatoes

My harvest of kumara this year wasn’t very spectacular but this recipe for Kumara, Ham & Pesto Muffins with Walnuts & Sun-dried Tomatoes is certainly a winner. They are absolutely delicious with layers of flavours and textures. They make a fantastic lunch served with some tomato relish and perhaps some cream cheese.

⅓ cup basil pesto (can use frozen)
1 ⅔ cups Greek yoghurt
⅔ cup olive oil
2 eggs
1 cup grated parmesan or other cheese
2 ⅓ cups self-raising flour
1 ½ cups grated kumara
100 grams roughly chopped ham
½ cup chopped sun-dried tomatoes
⅔ cup walnut pieces
½ cup chopped parsley

Preheat oven to 180˚C and grease large muffin tin.

Put pesto, yoghurt, olive oil and eggs in a big bowl. Season well with salt and pepper and whisk to combine.

Add cheese, flour, kumara, ham, tomatoes and walnuts and stir together.

Divide into muffin tins and bake for 20–25 minutes until golden and cooked through.

Makes about 15 muffins.