Summer Muffin Recipe

Name: Summer Muffin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 5/8 cups flour; 2 1/2 teaspoons baking powder; 3 eggs; 6 3/4 tablespoons olive oil; 6 3/4 tablespoons whipping cream; 6 tablespoons olives; 15/16 cup sun dried tomatoes; 1 can tuna drained; salt; pepper; basil; herbes de provence

Servings: persons

1 5/8 cups flour
2 1/2 teaspoons baking powder
3 eggs
6 3/4 tablespoons olive oil
6 3/4 tablespoons whipping cream
6 tablespoons olives
15/16 cup sun dried tomatoes
1 can tuna drained
salt
pepper
basil
herbes de provence

1
Preheat the oven to 210 degrees Celsius (410 degrees Fahrenheit).
2
Combine the flour and baking powder in a large mixing bowl. Make a well in the middle and crack the eggs into it. Whisk the mixture while gradually incorporating the olive oil. Add the cream and whisk well.
3
Coarsely chop the olives. Add the olives, sun-dried tomatoes, and drained tuna to the batter. Lightly salt and pepper. Add the herbs. Mix well.
4
Pour the mixture into a muffin pan. Place it in the oven and bake for 35-40 minutes. Remove the muffins from the oven and let them cool.

725

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 5/8 cups flour, 2 1/2 teaspoons baking powder, 3 eggs, 6 3/4 tablespoons olive oil, and more.

Yes, Summer Muffin 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.

Summer Muffin

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