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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Muffins with a Mediterranean flavour. I got this recipe on a little card printed by Riverina, the sundried tomato people :o) Ingredients:
100 g sun-dried tomatoes |
1 cup whole wheat flour |
1 cup self raising flour |
1/4 cup pitted black olives, chopped |
1 (130 g) can corn kernels, drained |
1 cup grated tasty cheese |
1 teaspoon dried rosemary |
1 1/4 cups buttermilk |
1/4 cup sunflower oil |
1 egg, lightly beaten |
Directions:
1. Place sundried tomatoes in a bowl, cover with boiling water and allow to soak for 30 seconds or until softened.
2. Drain and allow to cool.
3. Place flours in a bowl, add tomatoes, olives, corn, cheese and rosemary.
4. Mix to combine.
5. Place buttermilk, oil and egg in a bowl and whisk to combine.
6. Add to dry ingredients, mix until just combined.
7. Spoon mixture into muffin pan.
8. Bake for 20 minutes 190 deg celsius.
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