Sun-Dried Tomato Herb Muffins
These muffins, with their Italian accent, are perfect partners to luncheon soups and salads. Flecked with red and green, they are full of tomato and cheese flavor. Buy sun-dried tomatoes that have been packed in olive oil; drain well before using.
Equipment
- Oven
- 1 Large bowl
- 1 medium bowl
- Blender
Ingredients
- 1 cup (5 oz/155 g) all-purpose (plain) Flour
- 1 cup (4 oz/125 g) potato starch (potato flour)
- 1 tablespoon sugar
- 1 tablespoon salt
- 1 ½ teaspoon chopped fresh thyme
- Or, ½ teaspoon dried thyme
- 1 cup (8 fl oz/250 g) warm mashed potatoes
- 1 egg
- ¼ cup (2 oz/60g ) unsalted butter, Melted
- 1/3 cup ( 1 ½ oz/45 g) finely granted Swiss or cheddar cheese
Instructions
- Preheat an oven to 375˚F (190˚C). Butter standard muffin tins.
- In a large bowl stir and toss together the flour, baking powder, salt, and pepper. Set aside.
- In a medium bowl whisk together the milk, egg, and oil until smooth.
- Add the cheese, tomatoes, and herb and stir until blended.
- Add to the combined dry ingredients and stir just until blended.
- Spoon into the prepared muffin tins, filling each cup about three-quarters full.
- Bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes.
- Cool in the tins for 3 minutes, then remove.
Notes
Make this Sun-Dried Tomato Herb Muffins and please let us know your experience.
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