Monday, February 4, 2013

Sun-Dried Tomato & Cheddar Muffins

These savory muffins are pretty easy to throw together and pack a good combination of flavors.  You can safely experiment with the herbs if you'd like to make your own variation.

Yield: 2 dozen muffins


Ingredients


  • 4 cups flour
  • 4 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 tsp dill weed
  • 1/2 tsp thyme
  • 2 eggs
  • 2 1/2 cups milk
  • 1/2 cup oil
  • 1 cup shredded cheddar cheese
  • 1 jar (8 oz) sun-dried tomatoes in oil, drained and chopped

Directions


  1. Combine the first seven ingredients.  Set aside.
  2. In another bowl, combine the eggs, milk, and oil.  Mix well.  Stir into the flour mixture just until moistened.  Do not over mix.
  3. Fold in the cheese and tomatoes.
  4. Line 2 muffin trays with paper liners.  Spoon the mixture into the muffin tray, equally dividing across 24 muffins.
  5. Bake at 375°F for 18-20 minutes.  Cool on a wire rack.

Adapted from Taste of Home.





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