Tomato & Basil Muffins Recipe

Name: Tomato & Basil Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 ounces self raising flour; 1 teaspoon baking powder; ½ teaspoon bicarbonate of soda; 1 teaspoon salt; 2 ounces gruyere, grated; 2 ounces sun-dried tomatoes, cut into small pieces; 20 large basil leaves, chopped; 14 pint skim milk; 4 tablespoons olive oil; 2 medium eggs, beaten

Servings: persons

9 ounces self raising flour
1 teaspoon baking powder
½ teaspoon bicarbonate of soda
1 teaspoon salt
2 ounces gruyere, grated
2 ounces sun-dried tomatoes, cut into small pieces
20 large basil leaves, chopped
14 pint skim milk
4 tablespoons olive oil
2 medium eggs, beaten

1
Preheat the oven to 190C/375F/ Gas 5.
2
In a large bowl mix the flour, baking powder, baking soda and salt.
3
Add the cheese, tomato and basil.
4
In a separate bowl beat the eggs, milk and oil together.
5
Beat the wet ingredients into the dry mix until well blended.
6
Spoon into a greased 9 hole muffin tin and bake for 20-25 minutes, until a wooden skewer comes out clean and the muffins are golden.
7
Rest for five minutes before turning out onto a wire rack to cool.

658

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: 9 ounces self raising flour, 1 teaspoon baking powder, ½ teaspoon bicarbonate of soda, 1 teaspoon salt, and more.

Yes, Tomato & Basil 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.

Tomato & Basil Muffins

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