Tuesday, July 3, 2012

As promised, Sun-Dried Tomato Muffins

Sun-Dried Tomato Muffins
We served these delectable treats at our recent open house. An instant crowd pleaser and so fabulous between friends or as a nibble with drinks when you want to score some brownie points.

What you will need;
(Makes 12)
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 1 egg
  • 2 cups all-purpose flour
  • 1/4 cup grated parmesan cheese
  • 1 tablespoon chopped fresh basil leaves
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup chopped sun dried tomatoes in olive oil, drained
  • 1/4 olives (green, black or stuffed)
  • grated parmesan cheese

  • Step one,
  • Heat oven to 200 degrees (gas mark 6) Line regular muffin tray with muffin cases.
  • Step two
  • Beat milk, oil and egg in a large bowl. Stir in flour, cheese, basil, baking powder and salt until flour is moistened. Fold in tomatoes and olives. Divide mixture evenly among muffin cups and sprinkle with cheese.
  • Step three
  • Bake for 18 to 20 minutes or until golden brown. Immediately remove from tray to wire rack. Serve warm if desired.