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Ingredients
| self-rising flour: 9 oz |
| baking powder: 1 tsp |
| baking soda: 1/2 tsp |
| salt: 1 tsp |
| gruyere cheese: 2 oz (grated) |
| sun-dried tomatoes: 2 oz (cut into small pieces) |
| fresh basil: 20 leaves (chopped) |
| nonfat milk: 1/4 pt |
| olive oil: 4 Tbl |
| eggs: 2 (beaten) |
Tomato & Basil Muffins
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
25 min -
Servings
9 serving(s)
Tags
- Preheat the oven to 190°C/375°F/ Gas 5.
- In a large bowl mix the flour, baking powder, baking soda and salt.
- Add the cheese, tomato and basil.
- In a separate bowl beat the eggs, milk and oil together.
- Beat the wet ingredients into the dry mix until well blended.
- Spoon into a greased 9 hole muffin tin and bake for 20-25 minutes, until a wooden skewer comes out clean and the muffins are golden.
- Rest for five minutes before turning out onto a wire rack to cool.