Cheese Muffins with Sun-Dried Tomatoes – a delicious recipe with tomatoes, Italian mixed herbs, egg, milk, olive oil, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat fan oven at 180 degrees C.
2
Sift the flour and baking powder into a mixing bowl.
3
Add cheese, herbs, salt and sundried tomatoes (and ham, if using).
4
Toss all ingredients together.
5
Beat the egg in a jug, then add the milk and oil.
6
Whisk together.
7
Create a well in the middle of the dry mix and pour in the wet mix.
8
Slowly fold in.
9
Once mixture is just combine (careful not to over mix) spoon the batter into a greased muffin tray (do not used muffin cases as the cheese melts to the paper!)
10
Sprinkle some cheese on top before baking in the oven for 20 minutes.
11
Test with a skewer, if it comes out clean its ready.
12
Enjoy warm or at room temperature.
13
:)
438
kcal
Calories
20
g
Fat
52
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 30 g sun dried tomatoes, 1/2 tsp Italian mixed herbs or 3 tbsp chopped parlesy, 1 egg beaten, 250 ml milk, and more.
Yes, Cheese Muffins with Sun-Dried Tomatoes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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