Sundried Tomato Parmesan Muffins With A Twist Recipes

SUN-DRIED TOMATO MUFFINS

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.

HERB & SUN-DRIED TOMATO MUFFINS

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.

SUNDRIED TOMATO & PARMESAN MUFFINS (WITH A TWIST)

Steps:

• Preheat oven to moderately hot (190° Celsius or 375° Fahrenheit. Fan forced ovens use 160° Celsius or 340° Fahrenheit).
• Sift dry ingredients into a large bowl. Stir through Parmesan, tomatoes, onions and garlic.
• Whisk together the cream cheese and egg (if using an electric mixer you must use the whisk attachment for this, the paddle won't do the job, start on slow). Gradually whisk in milk and oil until smooth (if using an electric mixer take the speed up to medium to incorporate the milk and oil). Gradually add in dry ingredients and mix until just combined (electric mixers can use a paddle for this part).
• Spoon into 12 muffin pans (or 6 Texas muffin pans). Sprinkle with extra Parmesan and bake for 20 - 25 minutes or until cooked through (a skewer will come out clean when inserted into one of the muffins) and are golden on top.
• Allow to cool in pan for 5 minutes before turning out onto a wire rack. Serve warm or cold.

PARMESAN MUFFINS

Steps:

• In a large bowl, combine the flour, cheese, sugar, Italian seasoning, basil, baking powder, baking soda and salt. , In a small bowl, beat the egg, buttermilk and oil. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

PARMESAN MUFFINS

Steps:

• Preheat the oven to 350°F. Line 11 muffin cups with paper liners.
• In a large bowl, combine the almond flour, salt, baking soda, and Italian seasoning. In a medium bowl, whisk together the olive oil and eggs. Blend the wet ingredients into the almond flour mixture with a handheld mixer until thoroughly combined, then stir in the Parmesan.
• Scoop 1/4 cup of batter into each prepared muffin cup.
• Bake for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out with just a few moist crumbs attached. Let the muffins cool in the pan for 20 minutes, then serve.

MMMM MUFFINS - CHEESE, SPINACH AND SUN-DRIED TOMATOES

Steps:

• Preheat oven to 390°F (200°C) if using fan-forced oven or 420°F(215°C) if not using a fan-forced oven.
• Spray a 12 muffin tray with cooking oil or grease with butter (ensure thoroughly coated). Can use paper cases to line instead of spray or butter if you wish.
• Combine the flour, baking powder and pepper in a large mixing bowl. Mix thoroughly with a balloon whisk.
• In another mixing bowl or a large jug - whisk the eggs, milk and oil together. Stir through the chopped spinach and the sliced sun-dried tomatoes. Gentley stir in the crumbled fetta and the finely grated asiago (or parmesan) cheeses.
• Combine the wet and dry ingredients. Fold together gently -until just mixed. Do not overbeat or you will end up with 'heavy' muffins.
• Spoon into the greased or paper-lined muffin pans.
• Bake approx 15 - 25 minutes, until well risen and golden. Allow the muffins to cool in the pans for 5 minutes. Serve warm or reheat later.