Dried Tomato Muffin
Recipe submitted by Melissa Feder
Perfect for having friends over for afternoon tea or brunch!
Serves 12
Ingredients
- 6 Eggs
- 200g Wheat Flour
- 20g Baking Powder
- 120g Butter at room temperature
- 50g Dijon Mustard
- 15g Parsley
- 10g Thyme
- 10g Basil
- 150g Dried Tomatoes
- 100g Gruyere Grated Cheese
- Salt to taste
- White pepper to taste
Method
- Sift through the wheat flour and baking powder. Leave to rest.
- Cut the dried tomatoes into thin strips.
- Finely chop the basil, parsley, and thyme.
- Mix the eggs, mustard, chopped herbs, butter, salt and pepper. Add in the wheat flour and baking powder. Lastly add in the grated cheese and the sliced dried tomatoes.
- Place the dough in silicone muffin or cupcake molds. Leave in the oven for approximately 30 minutes at 160˚C.
Notes & Tips
Do NOT use muffin or cupcake molds that are not silicone because the dough will stick. Instead of using the gruyere cheese you can use grated parmesan cheese instead. Then once you have placed the dough in the mold place creamed camembert cheese in the middle of the dough. When it is fully cooked it leaves a nice creamy part in the middle!
