Sun-Dried Tomato Muffins
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Flavorful savory muffins best served warm from the oven.
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All-purpose flour
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2 1/2 cup
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625 mL
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Baking powder
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1 1/2 tbsp.
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25 mL
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Crumbled feta cheese (about 4 oz., 113 g)
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3/4 cup
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175 mL
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Grated Parmesan cheese
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1/2 cup
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125 mL
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Chopped fresh parsley (or 2 1/4 tsp., 11 mL, flakes)
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3 tbsp.
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50 mL
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Chopped fresh chives (or 2 1/4 tsp., 11 mL, dried)
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3 tbsp.
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50 mL
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Chopped fresh rosemary leaves (or 1/4 tsp., 1 mL, dried)
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1 tsp.
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5 mL
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Pepper
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1/2 tsp.
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2 mL
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Large egg
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1
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1
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Buttermilk (or reconstituted from powder)
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1 cup
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250 mL
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Hard margarine (or butter), melted
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1/3 cup
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75 mL
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Sun-dried tomatoes in oil, drained and chopped
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1/3 cup
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75 mL
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Combine flour and baking powder in large bowl.
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Add next 6 ingredients. Stir. Make a well in centre.
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Beat remaining 4 ingredients with fork in small bowl. Add to well. Stir until just moistened. Batter will be stiff. Grease 12 muffin cups with cooking spray. Fill cups until full. Bake in 375ºF (190ºC) oven for about 25 minutes until tops are golden and wooden pick inserted in centre of muffin comes out clean. Let stand in pan for 5 minutes before serving. Makes 12 muffins.
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1 muffin:
219 Calories; 10.2 g Total Fat (4.9 g Mono, 0.9 g Poly, 3.8 g Sat); 31 mg Cholesterol; 24 g Carbohydrate; 1 g Fibre; 8 g Protein; 436 mg Sodium
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Reprinted from Herbs & Spices © Company's Coming Publishing Limited
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