Sun Dried Tomato Muffins Recipes

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GARLIC AND SUN-DRIED TOMATO CORN MUFFIN



Garlic and Sun-Dried Tomato Corn Muffin image

Provided by Giada De Laurentiis

Categories     side-dish

Time 25m

Yield 16 muffins

Number Of Ingredients 7

2 (8 1/2-ounce) packages corn muffin mix (recommended: Jiffy)
2 cups frozen whole kernel corn, thawed
3 garlic cloves, minced
2/3 cup diced sun-dried tomatoes (from an 8-ounce jar)
2/3 cup buttermilk
2/3 cup sour cream
2 large eggs

Steps:

  • Preheat the oven to 375 degrees F. Grease 2 muffin tins.
  • In a large bowl combine the muffin mix, corn, garlic, and sun-dried tomatoes. Stir to combine. In a small bowl whisk together the buttermilk, sour cream, and eggs until well blended. Add the buttermilk mixture to the muffin mix. Stir to combine. Spoon the mix into the muffin tins, filling up the cups about halfway. Bake until golden brown on top, about 15 minutes.

HERB & SUN-DRIED TOMATO MUFFINS



Herb & Sun-Dried Tomato Muffins image

Mom served these muffins instead of bread or buns. Now I make them to serve with soup or chili. - Betsy King, Duluth, Minnesota

Provided by Taste of Home

Time 40m

Yield 1 dozen.

Number Of Ingredients 12

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon snipped fresh dill or 1/4 teaspoon dill weed
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon pepper
1 large egg, room temperature
1-1/4 cups 2% milk
1/4 cup olive oil
1/2 cup shredded cheddar cheese
1/2 cup oil-packed sun-dried tomatoes, finely chopped

Steps:

  • Preheat oven to 375°. In a large bowl, mix first 7 ingredients. In another bowl, whisk egg, milk and oil. Add to flour mixture; stir just until moistened. Fold in cheese and tomatoes., Fill 12 greased muffin cups three-fourths full. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 161 calories, Fat 8g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 277mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges

SUN-DRIED TOMATO MUFFINS



Sun-Dried Tomato Muffins image

These savory muffins burst with the Mediterranean flavors of olives and sun-dried tomatoes. Grated Parmesan adds even more texture and flavor.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 12

Number Of Ingredients 11

1 cup milk
1/4 cup vegetable oil
1 egg
2 cups Gold Medal™ all-purpose flour
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup chopped sun-dried tomatoes in olive oil, drained
1/4 cup pimiento-stuffed olives
Grated Parmesan cheese

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

CORN, CHEDDAR, AND SUN-DRIED TOMATO MUFFINS



Corn, Cheddar, and Sun-Dried Tomato Muffins image

Three of my favorite foods bound together in yumminess. I like to halve the muffins, toast them and then spread lots of butter on them

Provided by Mirj2338

Categories     Quick Breads

Time 35m

Yield 12 serving(s)

Number Of Ingredients 13

1/2 cup cake flour (not self-rising)
1 cup yellow cornmeal
1/2 tablespoon baking powder
1 1/2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
6 ounces grated sharp white cheddar cheese (1-1/2 cups)
3/4 cup chopped rehydrated sun-dried tomato (soak them in warm water)
1/2 cup thinly sliced scallion
1 1/2 cups warmed whole milk
6 ounces unsalted butter, melted and cooled
1/3 cup vegetable oil
1 egg

Steps:

  • Preheat the oven to 400 degrees F.
  • Butter a 12-cup muffin tin.
  • Combine the flour, cornmeal, baking powder, sugar, salt, and pepper in a large mixing bowl and mix well.
  • Add the cheese, sun-dried tomatoes, and scallions and toss well.
  • Whisk together the warm milk, melted butter, oil, and egg in a separate bowl.
  • Add the wet ingredients to the dry and mix together just until a soft dough forms.
  • (Be careful not to overmix the dough.) Fill the prepared muffin cups to the rim with batter.
  • Bake until the tops start to brown slightly, 20 to 25 minutes.
  • Cool for 2 to 3 minutes, then turn out onto a wire rack to cool.
  • Serve warm or at room temperature.
  • Cover and refrigerate for at least 2 hours or up to 2 days.

SUN-DRIED TOMATO AND COTTAGE CHEESE MUFFINS (VEGETARIAN)



Sun-Dried Tomato and Cottage Cheese Muffins (Vegetarian) image

From *Vegetarian Supercook* by Rose Elliot ("an accomplished UK-based cookbook author who focuses on vegetarian recipes") comes this unique & tempting muffin recipe. The intro contained a wealth of info: "Not only does their cottage cheese & grd almond base make them a smarter way to start the day, but the combo of tomatoes, cheese & basil baking in a hot oven makes your kitchen smell like a pizzeria. The texture here isn't attempting to emulate traditional flour-based muffins. These are much moister, less bready & more quiche-like." *Enjoy* !

Provided by twissis

Categories     Breads

Time 40m

Yield 9 Muffins, 9 serving(s)

Number Of Ingredients 10

1 cup cottage cheese (low-fat is fine)
3/4 cup parmesan cheese (freshly grated, divided per prep)
1/4 cup flour
1 cup almonds (very finely ground)
1 teaspoon baking powder
1/4 cup sun-dried tomato (oil-packed, but well-drained & finely chopped)
1/4 cup basil (finely chopped)
1/4 cup water
4 eggs (lightly beaten)
1/2 teaspoon salt

Steps:

  • Preheat oven to 400°F Line a muffin pan w/9 med-sized paper baking cups.
  • Mix cottage cheese in a bowl w/all but 1/4 cup of the Parmesan cheese + the remaining ingredients. Season w/salt as desired.
  • Spoon mixture into muffing cups (3/4 full), scatter w/remaining Parmesan & bake for 30-35 min or till set, risen & golden brown. Serve hot or at room temperature.
  • VERSATILITY BONUS: The recipe intro also shared the following: "In place of the sun-dried tomatoes, there are countless other ways to flavor the cheese & nut base batter including: 1) Chopped olives w/lemon zest & chopped herbs, 2) Sauteed chopped mushrooms & fresh thyme, 3) Chopped chipotles & adobo sauce, 4) Roasted garlic, pesto & toasted pine nuts and 5) Sauteed chopped potatoes & rosemary. :-).

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Top Asked Questions

How to make savoury muffins with sundried tomatoes?
This recipe for savoury muffins is perfect for breakfast, brunch, or to pack into school lunches. Preheat the oven at 190°C (375F). Grease a 12-muffin pan with vegetable oil and set aside. In a large bowl, sift the flour and add the spinach, sundried tomatoes, feta cheese, and grated parmesan. Stir to combine.
How to make tomato and oatmeal muffins?
Line a 12-hole muffin tin with paper cases. Mix 50g oats, flour and cheese together, season. Add the tomatoes. Mix together the egg, butter and milk and mix into the flour to form a batter. Spoon into the paper cases and sprinkle with the remaining 1 tbsp oats. Bake for 20 minutes or until golden.
What to make with sundried tomatoes and feta?
A tasty snack that’s ready in a pinch, these savoury muffins with spinach, sundried tomatoes, and feta cheese are packed full of nutritious ingredients. This recipe for savoury muffins is perfect for breakfast, brunch, or to pack into school lunches.
How long do you bake tomato and pesto muffins?
Sprinkle the remaining cheese over the muffins. Bake at 200C (400F) for 20-25 minutes until risen, golden brown, and a toothpick inserted into the centre of a muffin comes out clean. Allow to cool briefly before serving.

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