[Take a large, super unlady-like bite of muffin.]
[Lick fingers, wipe on jeans.]
[Enter a witty anecdote that somehow relates to food and marriage.]
Another batch of savory muffins using the “master recipe” from 1 Mix, 100 Muffins. I loaded these muffins with sun-dried tomatoes, fresh basil, and a mound of Parmesan.
There were 12. And now there are none. Sometimes things (and math!) really are that simple.
Sun-Dried Tomato, Basil, and Parmesan Muffins
The perfect savory muffins studded with sundried tomatoes, basil, and parmesan
- 2 cups all-purpose flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- Coarsely ground black pepper, to taste
- 2 large eggs, room temp
- 1 cup buttermilk, room temp
- 6 Tbsp unsalted butter, melted and cooled
- 3/4 cup "sun-ripened" tomatoes, chopped*
- 1/3 cup grated Parmigiano-Reggiano, plus additional 1-2 Tbsp for garnish
- 1/4 cup fresh basil, chiffonade
- Preheat oven to 400F. Grease a 12-cup muffin pan or line with paper liners. Sift together the flour, baking powder, salt, and pepper into mixer bowl.
- Lightly beat eggs and add to mixer bowl. Add buttermilk, melted butter, tomatoes, basil, and Parmesan cheese. Mix on medium speed until just combined - do not overmix.
- Scoop the batter into the muffin pan. Sprinkle with remaining Parmesan cheese. Bake for 20 minutes, until well risen, golden brown, and firm to the touch.
- Let muffins cool 5 minutes in the pan before removing. Serve warm or cool completely and store covered for 3 days.
- * I always buy "sun-ripened" tomatoes. Moisture-wise, they're a happy medium between tomatoes packed in oil and the completely dehydrated tomatoes that you have to recharge with hot water. You can eat these straight from the package 🙂 If you have oil-packed tomatoes, drain the oil (the original recipe called for the reserved oil to supplement or replace the butter). If you use completely dry tomatoes, I'd recharge them a bit to soften them.
Yields: 12 muffins
Estimated time: 35 minutes
Savoury muffins, huummm, yummy!!!
Your post made me laugh [still laughing] 🙂
HOLY YUM SUNDRIED TOMATOES!!
This recipe involves everything that I love. 1.) It’s a muffin 2.) The chewy sweet sun dried tomato 3.) A salty punch from parmesan. Ohhhhh! I want to eat these NOW!
These sound wonderful! All of my favorite ingredients.
i am not a big fan of sun dried tomatoes but these look just gorgeous!
Wow, those look unbelievable. Printing the recipe now and wishing I wasn’t at work so I could bake them!
What a great post….this sounds really delicious and quite unique…..I’m gonna try it soon.
What a great combination of ingredients! These look beautiful and delicious!
Yum!! That muffin looks SO good! And, I loved your witty post.. 🙂
OH. YUM. I cannot believe I missed the original muffin mix post. And now, I must muffin. Thanks! 😉
Wow! What a great recipe! These muffins have all of my favorite ingredients!
I love savory muffins – they always make everybody happy at the table!
Plus these are GORGEOUS.
Mmmm, I love savory muffins and am always looking for new and exciting recipes to try. Your muffins look delicious!
What a great shot!
I never make savory muffins (although I consider cornbread one of life’s staple foods!). When it comes to baking, my sweet tooth often wins out, but these look so good.
I absolutely loved this entry! I can’t even think of anything better to say than that. Thank you.
(Found you looking for diabetic treats for brides… found your Chocolate Crinkle cookies, thanks for that!)
– a diabetic wedding planner
i am making these now for our neighborhood progressive dinner tonite.
Good info. Lucky me I found your blog by chance (stumbleupon).
I have saved as a favorite for later!