MEDITERRANEAN SAVOURY MUFFINS
Recipe video above. Savoury Muffins are cheesy muffins studded with Mediterranean flavours! These stay moist and fresh for several days, making them ideal for gift, make ahead for for afternoon tea , a school fete, or a lunchbox filler idea.
Provided by Nagi
Time 40m
Number Of Ingredients 16
Steps:
- Preheat oven to 180°C/350°F (160°C/320°F fan).
- Brush a 12 hole standard muffin tin generously with butter
- Whisk Dry ingredients in a bowl.
- Whisk Wet ingredients in a separate bowl.
- Pour Wet into the Dry ingredients bowl. Mix 8 times.
- Add cheese, feta, sun dried tomato, capsicum, olives and green onion. Mix as few times as possible just to incorporate remaining bits of flour - no more than 7 big stirs (secret to soft muffs).
- Divide between 12 holes in muffin in (I use an ice cream scooper). Batter should be thick and fill muffin tin slightly mounded (see video)
- Bake for 25 minutes or until the muffins are golden and crusty and spring back when touched in the centre.
- Cool for 10 minutes, then transfer to cooling rack. Serve warm for optimum experience!
Nutrition Facts : Calories 260 kcal, Carbohydrate 25 g, Protein 10 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 38 mg, Sodium 522 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
GARLIC AND SUN-DRIED TOMATO CORN MUFFIN
Provided by Giada De Laurentiis
Categories side-dish
Time 25m
Yield 16 muffins
Number Of Ingredients 7
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.
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
CORN, CHEDDAR, AND SUN-DRIED TOMATO MUFFINS
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
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 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
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