This is a delicious, savory little muffin! I got this recipe from my sister-in-law some years ago and it has become one of my staple recipes ever since. As long as you plan in advance and soak your sun-dried tomatoes ahead of time, this is a very quick and no-fuss recipe you can whip up in no time! I sometimes prefer to use marjoram instead of thyme and I also add about a teaspoon full of red pepper flakes to balance the sweetness of the sun-dried tomatoes. You can try using different spices and seasonings to your taste. 

Ingredients

  • 3/4 cup flour (wholewheat or a mixture is also fine)
  • 1 medium or large egg
  • 1/3 cup (100 ml) milk
  • Just a little under 1/4 cup (50 ml) extra virgin olive oil
  • 2 tsp baking powder
  • 1 tsp granulated sugar
  • ½ tsp salt
  • 1 heaping tsp dried thyme
  • 1 heaping tsp dried basil
  • 15 sun-dried dried tomatoes (they come in halves)
  • Nigella, poppyseeds, or cumin seeds (optional)

This recipe yields approx. 12 small sized (5 cm in diameter) muffins

Step by step method

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  1. Preheat oven to 180 degrees celsius.
  2. Soak sun-dried tomatoes in boiling hot water for about 10-15 minutes.
  3. In a mixing bowl combine all dry ingredients except for nigella, poppyseeds or cuminseeds.
  4. In a separate little bowl whisk egg shortly and add milk and olive oil.
  5. Add wet ingredients to the dry ones and blend with electric mixer just until everything is combined (don’t beat mixture too much, just until well blended)
  6. Drain and pat dry tomatoes with a paper towel or lightly squeeze them in your hand to get excess water out. Then cut each tomato slice in thin strips, and then dice the strips into little 1/2 cm sized pieces.
  7. Add and blend diced tomatoes into the batter.
  8. Pour mixture evenly into a 12 cup muffin tin (about 2/3 full for each hole). Sprinkle with nigella, poppyseeds or cumin seeds to your taste (you may just as well leave them plain).
  9. Bake in preheated oven for about 25-35 minutes (Obs! Baking time will vary among ovens so keep an eye on your muffins. You may have to reduce baking time by 8-10 mns or reduce the heat by 10-20 degrees for fan-forced ovens.)