Sunday, September 11, 2011
Sundried Tomato Basil Muffins
This recipe comes from one of my favorite cooking magazines, Cuisine at Home. I was drawn to it as soon as I saw it because I just love a savory muffin! Please note that I made mini-muffins instead of regular sized muffins. I baked them at 350F for 15 minutes and they turned out great! A nice accompaniment to soup or pasta.
2 1/2 c. flour
2 tsp baking powder
1 c. olive oil, divided
3/4 c. whole milk
1 bunch basil, finely chopped
1 c. shredded Parmesan
1/3 c. sun dried tomatoes packed in oil, finely chopped
1 Tbl minced garlic
1/4 c. pine nuts
Preheat oven to 350F. Spray a 12 cup muffin pan with nonstick spray.
Whisk together flour, baking powder and salt in a large bowl; form a well in the center.
In a another bowl combine 3/4 c. oil, milk and eggs and lightly beat. Slowly pour mixture into the well of the dry ingredients. Stir until dry ingredients are moistened (do not over mix).
Fold in basil, Parmesan, sun dried tomatoes and garlic into batter until evenly distributed into the batter.
Scoop batter into each muffin cup filling two thirds full (about 1/2 cup). Drizzle remaining olive oil evenly on top of each muffin. Sprinkle with pine nuts (lightly press the nuts into the batter).
Bake muffins for 20 - 22 minutes until a wooden toothpick inserted into the muffin comes out clean. Remove muffins from the oven and turn on broiler. Return muffins to the oven and broil for 1 minute or until tops are golden brown.