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Sun-Dried Tomato Muffins
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Prep Time:
10 minutes
Total Time:
30 minutes
Savory Mediterranean muffins packed with olives, sun-dried tomatoes, and Parmesan cheese for a burst of flavor and texture.
Ingredients:
  • 1 cup milk
  • 2 cups Gold Medal™ all-purpose flour
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup chopped sun-dried tomatoes in olive oil, drained
  • 1/4 cup pimiento-stuffed olives
  • Grated Parmesan cheese
Instructions:
  • Preheat oven to 400°F and lightly grease the bottoms of 12 regular-sized muffin cups or line them with paper baking cups.
  • In a large bowl, whisk together milk, oil, and egg until well combined. Gently mix in flour, 1/4 cup cheese, basil, baking powder, and salt until just combined. Carefully fold in tomatoes and olives. Distribute batter evenly into muffin cups (they should be nearly full). Top with a sprinkle of cheese before baking.
  • Bake until beautifully golden, then transfer to a wire rack. Enjoy warm if preferred.

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