Dried tomato muffins recipe

  • Serves 4
  • 20 mins to prepare and 30 mins to cook
  • 509 calories / serving
  • Freezable
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029449 dried tomato muffins HERO

Preheat the oven to 200°C and line a muffin tin with 12 paper cases.

In a large mixing bowl, whisk together the flour, baking powder, bicarbonate of soda, salt, pepper, basil and most of the parmesan.

In a separate bowl, whisk together the eggs, yogurt and olive oil and pour over the dry ingredients. Mix together using a spatula until just combined, taking care not to overmix it.

Add the sundried tomatoes at this point and mix again until they are just distributed in the mixture.

Spoon into the muffin cases and sprinkle over the remaining Parmesan cheese. Bake for roughly 20 minutes until a tester comes out of the centre clean. Allow to cool a little in the tins before serving. 

Freezing and defrosting guidelines

Bake according to the recipe but stop before adding decoration or icing if called for. Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.

Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the baked goods warm, place them on a baking sheet for 10 minutes in a moderate oven.

If you wish to add icing or decoration, add them after the baked goods have fully defrosted and are at room temperature.

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  • Ingredients

  • 150g sun-dried tomatoes, chopped
  • 10g basil leaves, finely sliced
  • 200g plain flour
  • 2tsp baking powder
  • ½tsp bicarbonate of soda
  • ½tsp salt
  • 80g parmesan, grated
  • 2 eggs
  • 250ml plain yogurt
  • 4tbsp olive oil
  • black pepper
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  • Energy 2132kj 509kcal 25%
  • Fat 27.2g 39%
  • Saturates 8g 40%
  • Sugars 8.2g 9%
  • Salt 3g 50%

of the reference intake
Carbohydrate 47.4g Protein 20.5g Fibre 5.2g

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