Today savoury muffins. This time with addition of sun - dried tomatoes, basil and Parmesan cheese. They were very aromatic, tasty. Although a little bit to dry for me. I have sliced them in half and served with fresh tomato and basil with thin shaving of Parmesan, as a kind of sandwich. To make them look nice I have baked them in this big cardboard muffin cases. I was happy with the presentation but the portion size was too big for me. I would recommend to bake them in mini muffin baking tin. The it would be easier to serve them and shouldn't be too dry. Anyway they were tasty and I think you will find them nice. The recipe comes form here.
Ingredients for 6 big or 12 standard size muffins:
- 140g wholegrain flour
- 150g plain flour
- 1 tbsp baking powder
- 1/2 tsp salt
- freshly grated black pepper
- 2 eggs
- 250 ml buttermilk
- 60g melted and cooled butter
- 90g sun - dried tomatoes
- 30g grated Parmesan + some for garnish
- 5 g fresh basil
Preheat the oven to 200C. Line muffin tin with paper cases.
Melt the butter and set aside to cool down.
Chop the tomatoes and basil and set aside. Great the Parmesan and set aside.
Mix the flours, baking powder, salt, pepper and set aside.
In separate jug mix the eggs and buttermilk. Pour this mixture into a bowl with dry ingredients add the melted butter and stir until just combined. Then add the Parmesan, tomatoes and basil. Fold them in gently.
Spoon the batter into prepared muffin cases. Sprinkle with remaining Parmesan. Bake for 20 - 25 minutes until well risen. Transfer to the wire rack to cool them down. They are the best served with fresh, juicy tomatoes and basil leaves.
Enjoy !
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