Sun-Dried Tomato Muffins Recipe

Name: Sun-Dried Tomato Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 g sun-dried tomatoes; 1 cup whole wheat flour; 1 cup self raising flour; ¼ cup pitted black olives, chopped; 1 (130 g) can corn kernels, drained; 1 cup grated tasty cheese; 1 teaspoon dried rosemary; 1 ¼ cups buttermilk; ¼ cup sunflower oil; 1 egg, lightly beaten

Servings: persons

100 g sun-dried tomatoes
1 cup whole wheat flour
1 cup self raising flour
¼ cup pitted black olives, chopped
1 (130 g) can corn kernels, drained
1 cup grated tasty cheese
1 teaspoon dried rosemary
1 ¼ cups buttermilk
¼ cup sunflower oil
1 egg, lightly beaten

1
Place sundried tomatoes in a bowl, cover with boiling water and allow to soak for 30 seconds or until softened.
2
Drain and allow to cool.
3
Place flours in a bowl, add tomatoes, olives, corn, cheese and rosemary.
4
Mix to combine.
5
Place buttermilk, oil and egg in a bowl and whisk to combine.
6
Add to dry ingredients, mix until just combined.
7
Spoon mixture into muffin pan.
8
Bake for 20 minutes 190 deg celsius.

984

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 10 ingredients. The key ingredients include: 100 g sun-dried tomatoes, 1 cup whole wheat flour, 1 cup self raising flour, ¼ cup pitted black olives, chopped, and more.

Yes, Sun-Dried Tomato Muffins 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.

Sun-Dried Tomato Muffins

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