Parmesan and Sun-Dried Tomato Muffins
Makes 6
- 1 (10 oz) jar sun-dried tomatoes in oil
- 2 1/8 cups plus 4 tsp all-purpose flour
- 1 Tbs baking powder
- 1 1/4 cups grated Parmesan cheese
- 1 tsp fresh rosemary
- 1/2 tsp dried chili flakes (optional)
- salt
- freshly ground black pepper
- 1/3 cup plus 1 Tbs milk
- 1/3 cup plus 1 Tbs buttermilk
- 2 large eggs
- Preheat oven to 350°F.
- Line a 12-cup muffin pan with paper muffin liners.
- Drain the tomatoes, reserving the oil.
- Finely chop the tomatoes.
- Sift the flour and baking powder into a large bowl.
- Stir in 1 cup of the Parmesan, the rosemary, chilli, and chopped tomatoes.
- Season well with salt and pepper.
- In a large bowl, place the milk, buttermilk, eggs, and 1/2 cup of the reserved oil.
- Stir with a fork until well combined.
- Pour into the dry ingredients and mix together.
- Divide the batter evenly among the paper liners and sprinkle remaining cheeese over.
- Bake for 20-25 minutes until golden and springy to the touch.
- Transfer to a wire rack to cool completely.
- Serve at room temperature.
. Keep Calm and Bake Cupcakes. Page 232. San Diego: Thunder Bay Press, 2014.