SUN-DRIED TOMATO MUFFINS
These savory muffins burst with the Mediterranean flavors of olives and sun-dried tomatoes. Grated Parmesan adds even more texture and flavor.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. Grease bottoms only of 12 regular size muffin cups, or line with paper baking cups.
- Beat milk, oil and egg in large bowl. Stir in flour, 1/4 cup cheese, the basil, baking powder and salt just until flour is moistened. Fold in tomatoes and olives. Divide batter evenly among muffin cups (cups will be almost full). Sprinkle with cheese.
- Bake 18 to 20 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm if desired.
Nutrition Facts : Calories 150, Carbohydrate 18 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 300 mg
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Melanie Cooper
[email protected]These muffins were good, but not great. I found them to be a bit bland. I would add more spices next time.
prince Joel pandora
[email protected]These muffins were a bit dry for my taste. I think I would add more liquid next time. Otherwise, they were very flavorful and I enjoyed the combination of sun-dried tomatoes and cheese.
Kay Joel
[email protected]I loved these muffins! They were so easy to make and they tasted amazing. I used a gluten-free flour blend and they turned out great. I will definitely be making these again.
Elizabeth Skidmore
[email protected]These muffins were absolutely delicious! I followed the recipe exactly and they turned out perfectly. They were moist and flavorful, with the perfect amount of sun-dried tomatoes. I will definitely be making these again.