Name: Cheesy sun-dried tomato muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 cup self-raising flour; 1 teaspoon salt; 1 1/2 cup grated tasty cheese, plus 1/3 cup extra; 1/2 cup sun-dried tomatoes, drained, coarsely chopped; 1/2 cup shredded basil; 1/4 cup toasted pine nuts; 1 cup milk; 80 gram butter, melted; 1 egg, lightly beaten

Cheesy sun-dried tomato muffins

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Makes 12 Item

Prep

15M

Cook

25M

Total

40M

Ingredients

2 cup self-raising flour

1 teaspoon salt

1 1/2 cup grated tasty cheese, plus 1/3 cup extra

1/2 cup sun-dried tomatoes, drained, coarsely chopped

1/2 cup shredded basil

1/4 cup toasted pine nuts

1 cup milk

80 gram butter, melted

1 egg, lightly beaten

Method

1.Preheat oven to moderate, 180°C. Lightly spray a 12-hole muffin pan with oil.

2.Sift flour and salt together into a large bowl. Stir in cheese, sun dried tomatoes, basil and pine nuts. In a jug, combine milk, butter and egg.

3.Make a well in the centre of the dry ingredients. Add milk mixture all at once. Mix lightly, until just combined.

4.Spoon mixture evenly into recesses in prepared pan. Sprinkle with extra cheese.

5.Bake 20-25 minutes, until cooked when tested with a skewer. Cool in pan 5 minutes. Transfer to a wire rack.

You can use any bought char-grilled vegetables for this recipe instead of the sun-dried tomatoes – drain them well on some paper towel. Buttermilk can be used instead of milk.
Note

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Ingredients

Method

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