Sieve whole wheat flour, corn flour, baking soda and baking powder for 2 ââ¬â 3 times and set aside in a bowl.
Make the pesto paste in a blender by blending together all the ingredients given.
Place the cream in a mixing bowl and whisk until it turns a little creamy.
Dissolve sugar in milk and add it to the cream.
Stir in the pesto paste and olive oil. Mix until the ingredients are combined well.
Fold the dry ingredients in batches along with hot water until you get a batter consistency.
Preheat oven @ 190c
Align a baking tray with muffin cups, pour the batter until ½ - ¾ level in each cup and bake @190c for 25 minutes.
After 25 minutes, top with cheese or sesame seeds(optional) and bake for 1 more minute.
Notes
Hot water can be replaced with room temperature water if using regular atta.Since i used fresh ground samba wheat flour, i used hot water to soften the gluten and get a lighter texture.