Sun-Dried Tomato Muffins
"Muffins with a Mediterranean flavour. I got this recipe on a little card printed by Riverina, the sundried tomato people :o)"
- Ready In:
- 45mins
- Ingredients:
- 10
- Yields:
-
12 1/2 cup muffins
ingredients
- 100 g sun-dried tomatoes
- 1 cup whole wheat flour
- 1 cup self raising flour
- 1⁄4 cup pitted black olives, chopped
- 1 (130 g) can corn kernels, drained
- 1 cup grated tasty cheese
- 1 teaspoon dried rosemary
- 1 1⁄4 cups buttermilk
- 1⁄4 cup sunflower oil
- 1 egg, lightly beaten
directions
- Place sundried tomatoes in a bowl, cover with boiling water and allow to soak for 30 seconds or until softened.
- Drain and allow to cool.
- Place flours in a bowl, add tomatoes, olives, corn, cheese and rosemary.
- Mix to combine.
- Place buttermilk, oil and egg in a bowl and whisk to combine.
- Add to dry ingredients, mix until just combined.
- Spoon mixture into muffin pan.
- Bake for 20 minutes 190 deg celsius.
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Reviews
-
It's not often I make savoury muffins but this were gooooood!! They mix up in one bowl (so it was easy to clean up afterwards) and taste lovely. I think they'd be really yummy with chili, corn chowder or some other "soupy" type meal. I wanted to cut down on the fat a bit though, so I used rice milk (Rice Dream) instead of butter milk. The only other thing I'd point out, is that I needed to cook them slightly longer than the recipe says, about 25 minutes.
RECIPE SUBMITTED BY
Tomboy
Newcastle, NSW
I live near Newcastle on the east coast of Australia. I'm 43 years old. My passions are reading, writing and drawing. Also keeping fit and sharing interests with sons.
(Hence the Tomboy nick). Cooking and housework are not my favourite things, but I still like to eat...so all my recipes are fast and easy! I'm a strong believer in the idea that great food doesn't have to be complicated.
Please feel free to email me at talon_fortyone@yahoo.com
