Sun-Dried Tomato Muffins

Total Time
45mins
Prep 25 mins
Cook 20 mins

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

Ingredients Nutrition

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.
Most Helpful

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.

Sackville April 12, 2002