Sun - dried tomato, basil and parmesan muffins

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 !

Recipe in Polish

Mexican muffins

I was looking for something on-line and came across interesting Mexican muffin recipe. When I read list of ingredients I was sure they going to be very tasty. I wasn't wrong. These muffins taste lake omelets for me and what is more important portable omelets. You don't need a plate and cutlery to eat one. I think they are great finger food.

Ingredients for 12 muffins:

• 1 red pepper
• 1/2 onion
• 390g (1 can) red beans
• 125 ml salsa
• 3 large eggs
• 250 ml egg whites
• 60g grated cheese ( i had mozzarella and cheddar)
• salt and pepper

Chop the onion into small chunks. Heat up the frying pan, add small amount of  oil and fry the onion. 

In a meantime dice the red pepper. When the onion is getting soft add the pepper and fry for a little bit longer. Remove from heat and set aside.

Drain the beans, rinse with water.

Put the beans into a big bowl, add salsa and fried vegetables.

Combine them together.

Preheat the oven to 180C. Prepare muffin tin. In case of those muffins I would recommend to use silicone moulds as it is easier to take the muffins out when they are ready. it would be good to slightly grease muffin moulds.

Into a big bowl or measuring jug put the eggs and egg whites, add some salt and pepper. Whisk the eggs. 

With a spoon divide the vegetables  evenly among all muffin moulds. Pour egg mixture to cover the vegetables. Sprinkle each top with grated cheese. 

Put the muffins into oven for 25-30 minutes. Before remove check with toothpick if baked in the middle. Take them out of muffin cases and let them cool down on a wire rack.

Enjoy !