[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