Sun-Dried Tomato Muffins

READY IN: 45mins
Recipe by Tomboy

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

Top Review by 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.

Ingredients Nutrition


  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.

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