Preparation: 10 minutes / Baking: 20 minutes / Servings: 16
- Preheat the oven to 350°F (180°C, thermostat 6).
- In a large bowl, mix fresh cheese, eggs, olive oil, pesto and sun-dried tomatoes cut into smaller pieces.
- Add the flour and baking powder, mixing just enough to incorporate the flour: there should still be some lumps.
- Distribute the content into a muffin pan and bake for 20 minutes.