Sun-dried tomato muffins
29/4/2007
Ingredients
| 2¼ cups | Self raising flour |
| 1 | Onion |
| ½ tsp | Salt |
| ¼ tsp | Chilli powder |
| 1 cup | Cheddar cheese |
| 1 | Egg |
| ¼ cup | Olive oil |
| 2 tbsp | Tomato paste |
| ½ cup | Sundried tomatoes |
| 1¼ cups | Buttermilk |
Directions
- Heat oven to 190 deg C. Prepare a 12-hole muffin pan by either spraying it with oil or greasing it with butter.
- Place self raising flour, peeled and finely diced onion, salt, chilli and grated cheese in a large bowl and make a well in the centre. Whisk egg, oil, tomato paste, sun-dried tomatoes and milk together in another bowl, then pour this mixture into the well.
- Stir just enough to form a smooth batter. Do not over-mix or the batter will be tough and muffins will be hard.
- Divide the mixture between prepared muffin holes. Bake for 25 minutes or until firm and golden brown.
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