Sun Dried Tomato Muffins Recipes

Steps:

• Heat oven to 400°F. Grease bottoms only of 12 regular size muffin cups, or line with paper baking cups.
• Beat milk, oil and egg in large bowl. Stir in flour, 1/4 cup cheese, the basil, baking powder and salt just until flour is moistened. Fold in tomatoes and olives. Divide batter evenly among muffin cups (cups will be almost full). Sprinkle with cheese.
• Bake 18 to 20 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm if desired.

Steps:

• Preheat oven to 375°. In a large bowl, mix first 7 ingredients. In another bowl, whisk egg, milk and oil. Add to flour mixture; stir just until moistened. Fold in cheese and tomatoes., Fill 12 greased muffin cups three-fourths full. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

Steps:

• Preheat the oven to 375 degrees F. Grease 2 muffin tins.
• In a large bowl combine the muffin mix, corn, garlic, and sun-dried tomatoes. Stir to combine. In a small bowl whisk together the buttermilk, sour cream, and eggs until well blended. Add the buttermilk mixture to the muffin mix. Stir to combine. Spoon the mix into the muffin tins, filling up the cups about halfway. Bake until golden brown on top, about 15 minutes.

Steps:

• Preheat oven to moderately hot (190° Celsius or 375° Fahrenheit. Fan forced ovens use 160° Celsius or 340° Fahrenheit).
• Sift dry ingredients into a large bowl. Stir through Parmesan, tomatoes, onions and garlic.
• Whisk together the cream cheese and egg (if using an electric mixer you must use the whisk attachment for this, the paddle won't do the job, start on slow). Gradually whisk in milk and oil until smooth (if using an electric mixer take the speed up to medium to incorporate the milk and oil). Gradually add in dry ingredients and mix until just combined (electric mixers can use a paddle for this part).
• Spoon into 12 muffin pans (or 6 Texas muffin pans). Sprinkle with extra Parmesan and bake for 20 - 25 minutes or until cooked through (a skewer will come out clean when inserted into one of the muffins) and are golden on top.
• Allow to cool in pan for 5 minutes before turning out onto a wire rack. Serve warm or cold.

Steps:

• Preheat oven to 390°F (200°C) if using fan-forced oven or 420°F(215°C) if not using a fan-forced oven.
• Spray a 12 muffin tray with cooking oil or grease with butter (ensure thoroughly coated). Can use paper cases to line instead of spray or butter if you wish.
• Combine the flour, baking powder and pepper in a large mixing bowl. Mix thoroughly with a balloon whisk.
• In another mixing bowl or a large jug - whisk the eggs, milk and oil together. Stir through the chopped spinach and the sliced sun-dried tomatoes. Gentley stir in the crumbled fetta and the finely grated asiago (or parmesan) cheeses.
• Combine the wet and dry ingredients. Fold together gently -until just mixed. Do not overbeat or you will end up with 'heavy' muffins.
• Spoon into the greased or paper-lined muffin pans.
• Bake approx 15 - 25 minutes, until well risen and golden. Allow the muffins to cool in the pans for 5 minutes. Serve warm or reheat later.

Steps:

• Preheat the oven to 400 degrees F.
• Butter a 12-cup muffin tin.
• Combine the flour, cornmeal, baking powder, sugar, salt, and pepper in a large mixing bowl and mix well.
• Add the cheese, sun-dried tomatoes, and scallions and toss well.
• Whisk together the warm milk, melted butter, oil, and egg in a separate bowl.
• Add the wet ingredients to the dry and mix together just until a soft dough forms.
• (Be careful not to overmix the dough.) Fill the prepared muffin cups to the rim with batter.
• Bake until the tops start to brown slightly, 20 to 25 minutes.
• Cool for 2 to 3 minutes, then turn out onto a wire rack to cool.
• Serve warm or at room temperature.
• Cover and refrigerate for at least 2 hours or up to 2 days.

Steps:

• Preheat the oven to 375°F. Insert paper liners in 16 muffin cups or grease the tins.
• In a large bowl, combine the corn, muffin mix, garlic, and sun-dried tomatoes. Stir to combine. Mix in the buttermilk, sour cream, and eggs and stir just until combined.
• Spoon the mixture into the muffin tins, filling up the cups about halfway. Bake until golden brown on top and a toothpick inserted into the middle of a muffin comes out clean, about 15 minutes.

Steps:

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

Steps:

• Preheat oven to 400°F Line a muffin pan w/9 med-sized paper baking cups.
• Mix cottage cheese in a bowl w/all but 1/4 cup of the Parmesan cheese + the remaining ingredients. Season w/salt as desired.
• Spoon mixture into muffing cups (3/4 full), scatter w/remaining Parmesan & bake for 30-35 min or till set, risen & golden brown. Serve hot or at room temperature.
• VERSATILITY BONUS: The recipe intro also shared the following: "In place of the sun-dried tomatoes, there are countless other ways to flavor the cheese & nut base batter including: 1) Chopped olives w/lemon zest & chopped herbs, 2) Sauteed chopped mushrooms & fresh thyme, 3) Chopped chipotles & adobo sauce, 4) Roasted garlic, pesto & toasted pine nuts and 5) Sauteed chopped potatoes & rosemary. :-).