Sundried tomato herb muffins recipe

Sundried Tomato Herb Muffins recipe

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♼ Recipe origin is unknown. Sundried tomato herb muffins recipe, recipe Rating: 4.7
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Ingredients

300 g	flour
1 tbsp	baking powder
½ tsp	salt
¼ tsp	pepper
250 ml	milk
1	egg
80 ml	olive oil
60 g	Parmesan cheese, grated
60 g	finely chopped sundried tomatoes in oil drained
2 tsp	chopped fresh thyme,oregano or dill, or 1 tsp dried herb

Instructions

Preheat oven to 375°F / 190°C. Butter/grease muffin pan.

In a large bowl stir and toss together the flour, baking powder, salt and pepper. Set aside.

In a medium bowl whisk together the milk, egg and oil until smooth. Add the cheese tomatoes and herb and stir until blended. Add to the combined dry ingredients and stir just until blended.

Spoon into the prepared muffin pan, filling each cup about three-fourth full. Bake until toothpick inserted in the centre of a muffin comes out clean, about 20 minutes.

Let cool in the pan for 3 minutes, and then remove.

Preparation time:
ca. 25 min
Grade of difficulty:
easy
Calories per portion:
n/a