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

Healthy seeds muffins

There were bags of rye, barley flakes, some sunflower seeds, linseed ... in my cupboard. I had no idea what to do with them until I came across this website.   I have baked those muffins immediately. They were rich, dense and chewy. Ideal for busy day breakfast. And of course following  the advice of the author of this recipe I used what was in my cupboard so my recipe is slightly different then the original one. 

I would recommend them to everybody.

  Ingredients for 10 -12 muffins:

• 80g porridge oats
• 100g rye flakes
• about 280 ml hot milk
• 100g barley flakes
• 35g oat flakes
• 2 tbsp sunflower seeds
• 1 tbsp linseed
• 1 tbsp sesame seeds
• 20g almonds chunks
• 2 tbsp sugar
• 2 eggs
• 3 tbsp honey
• pinch of salt

 Place the 80g of porridge oats and rye flakes in a bowl and pour in the hot milk. Set aside to soak.

In a big bowl place the barley flakes, oat flakes, sunflower seeds, linseed, sesame seeds, almond chunks, sugar, salt and mix them together.

Preheat the oven to 180C. Line muffin tin with paper cases.

Into a bowl with dry ingredients add the soaked flakes, the eggs and honey and stir them together. 

Spoon this thick batter into paper cases up to the top. Bake in preheated oven for 20 - 30 minutes. When baked transfer to the wire rack and leave them to cool down slightly. I prefer them warm but cold are fine too.

Enjoy !

Recipe in Polish