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Sun-Dried Tomato Muffins

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“Muffins with a Mediterranean flavour. I got this recipe on a little card printed by Riverina, the sundried tomato people :o)”
READY IN:
45mins
YIELD:
12 1/2 cup muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Place sundried tomatoes in a bowl, cover with boiling water and allow to soak for 30 seconds or until softened.
  2. Drain and allow to cool.
  3. Place flours in a bowl, add tomatoes, olives, corn, cheese and rosemary.
  4. Mix to combine.
  5. Place buttermilk, oil and egg in a bowl and whisk to combine.
  6. Add to dry ingredients, mix until just combined.
  7. Spoon mixture into muffin pan.
  8. Bake for 20 minutes 190 deg celsius.

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