HERB & SUN-DRIED TOMATO MUFFINS
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
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
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
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
SUN-DRIED TOMATO & OLIVE LOAF
I can't get enough of this beautiful, richly flavored loaf that starts in the bread machine. I tear off big chunks, dip them into extra virgin olive oil and eat. Delicious!-Carole Holt, Mendota Heights, Minnesota
Provided by Taste of Home
Time 40m
Yield 1 loaf (16 slices).
Number Of Ingredients 9
Steps:
- In bread machine pan, place tomato juice, 1 tablespoon oil, salt, brown sugar, rosemary, flour and yeast in order suggested by manufacturer. Select dough setting. Check dough after 5 minutes of mixing; add 1-2 tablespoons water or flour if needed. Just before the final kneading (your machine may audibly signal this), add tomatoes and olives., When cycle is completed, turn dough onto a lightly floured surface. Roll into a 15x10-in. oval. Roll up jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under. Place on a greased baking sheet, seam side down. Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 400°., Brush loaf with remaining oil. With a sharp knife, make 5 deep slashes across top of loaf. Bake 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool.
Nutrition Facts : Calories 126 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 194mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
SUN-DRIED TOMATO AND OLIVE BREADS
Steps:
- Into a bowl sift together the flour, the baking powder, the baking soda, the salt, and the sugar. In a small skillet cook the garlic with the rosemary and the pepper in the reserved oil from the sun-dried tomatoes over moderately low heat, stirring, until it is softened and fragrant but not brown. In a large bowl whisk together the eggs, the milk, the shortening, and the garlic mixture, add the flour mixture, and stir the batter until it is just combined. Stir in the sun-dried tomatoes, the olives, the capers, the parsley, and the Parmesan, divide the batter among 4 buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2 inches, and bake the breads in the middle of a preheated 350°F. oven for 35 to 40 minutes, or until a tester comes out clean. Remove the breads from the pans and let them cool, right sides up, on a rack. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.
SUN DRIED TOMATO AND OLIVE BREAD
This sun-dried tomato and olive bread makes a great side for any weeknight pasta entrée.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 4h10m
Yield 16
Number Of Ingredients 10
Steps:
- In large bowl, combine yeast and sugar; add 1/3 cup of the water. Let stand 10 minutes or until yeast is dissolved and foamy.
- Add remaining 1 cup water and salt. Stir in white whole wheat flour, cornmeal and 1 1/2 cups of the bread flour, slowly adding additional flour as necessary to make dough easy to handle.
- Place dough on lightly floured surface. Knead 10 minutes or until dough is smooth and springy. Gently knead in sun-dried tomatoes and olives. Place dough in large bowl greased with oil, turning dough to grease all sides. Cover bowl loosely with plastic wrap sprayed with cooking spray; let rise in warm place about 1 hour or until doubled in size. Dough is ready if indentation remains when touched.
- Line cookie sheet with cooking parchment paper. Gently push fist into dough to deflate. Place dough on lightly floured surface; press to 10x8-inch oval. Fold 1 long side up to the center; press edge into dough. Fold other long side over to center; press edge into dough (seam will be visible on top). Pinch and press each end to form point. Place dough on cookie sheet. Cover loosely with plastic wrap sprayed with cooking spray; let rise in warm place 45 to 60 minutes or until doubled in size.
- Heat oven to 400°F. Brush loaf with oil. Bake 30 to 35 minutes or until golden brown and bottom sounds hollow when tapped. Cool completely on cooling rack, about 1 hour.
Nutrition Facts : Cholesterol 0 mg, ServingSize 1 Slice, TransFat 0 g
SUN-DRIED TOMATO MUFFINS
Muffins with a Mediterranean flavour. I got this recipe on a little card printed by Riverina, the sundried tomato people :o)
Provided by Tomboy
Categories Quick Breads
Time 45m
Yield 12 1/2 cup muffins
Number Of Ingredients 10
Steps:
- Place sundried tomatoes in a bowl, cover with boiling water and allow to soak for 30 seconds or until softened.
- Drain and allow to cool.
- Place flours in a bowl, add tomatoes, olives, corn, cheese and rosemary.
- Mix to combine.
- Place buttermilk, oil and egg in a bowl and whisk to combine.
- Add to dry ingredients, mix until just combined.
- Spoon mixture into muffin pan.
- Bake for 20 minutes 190 deg celsius.
Nutrition Facts : Calories 198.9, Fat 9.4, SaturatedFat 3.2, Cholesterol 29, Sodium 289, Carbohydrate 22.8, Fiber 2.8, Sugar 4.3, Protein 7.8
SUN-DRIED TOMATO OLIVE MUFFINS
Make and share this Sun-Dried Tomato Olive Muffins recipe from Food.com.
Provided by cookiecutter _
Categories Quick Breads
Time 35m
Yield 9 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F.
- Grease muffin tins or line with paper cups.
- Combine flour, baking powder and salt in a large bowl.
- In a separate bowl lightly beat the egg. Stir in tomato oil, sugar and milk and pour into flour mixture all at once. Mix just until flour disappears. Stir in tomatoes and olives.
- Pour into muffin cups and bake 25 minutes (or until muffins spring back when pressed).
Nutrition Facts : Calories 192.6, Fat 7.6, SaturatedFat 1.7, Cholesterol 27.3, Sodium 641.5, Carbohydrate 26.5, Fiber 1.2, Sugar 2.9, Protein 4.7
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