Sun-Dried Tomato Muffins

Tomboy's Note:

Muffins with a Mediterranean flavour. I got this recipe on a little card printed by Riverina, the sundried tomato people :o)

• Total Time: 45 mins
• Prep Time: 25 mins
• Cook Time: 20 mins

Ingredients:

Yield: 12.5 cup muf ...

• 100 g sun-dried tomatoes
• 1 cup whole wheat flour
• 1 cup self raising flour
• ¼ cup pitted black olives , chopped
• 1 (130 g) can corn kernels , drained
• 1 cup grated tasty cheese
• 1 teaspoon dried rosemary
• 1 ¼ cups buttermilk
• ¼ cup sunflower oil
• 1 egg , lightly beaten

Directions:

1. Place sundried tomatoes in a bowl, cover with boiling water and allow to soak for 30 seconds or until softened.
2. Drain and allow to cool.
3. Place flours in a bowl, add tomatoes, olives, corn, cheese and rosemary.
4. Mix to combine.
5. Place buttermilk, oil and egg in a bowl and whisk to combine.
6. Add to dry ingredients, mix until just combined.
7. Spoon mixture into muffin pan.
8. Bake for 20 minutes 190 deg celsius.

Reviews

[Sackville]

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.