Best Sun Dried Tomato Muffins Recipes

HERB & SUN-DRIED TOMATO MUFFINS

Steps:

• Preheat oven to 375°. In a large bowl, mix first 7 ingredients. In another bowl, whisk egg, milk and oil. Add to flour mixture; stir just until moistened. Fold in cheese and tomatoes., Fill 12 greased muffin cups three-fourths full. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

CORN, CHEDDAR, AND SUN-DRIED TOMATO MUFFINS

Steps:

• Preheat the oven to 400 degrees F.
• Butter a 12-cup muffin tin.
• Combine the flour, cornmeal, baking powder, sugar, salt, and pepper in a large mixing bowl and mix well.
• Add the cheese, sun-dried tomatoes, and scallions and toss well.
• Whisk together the warm milk, melted butter, oil, and egg in a separate bowl.
• Add the wet ingredients to the dry and mix together just until a soft dough forms.
• (Be careful not to overmix the dough.) Fill the prepared muffin cups to the rim with batter.
• Bake until the tops start to brown slightly, 20 to 25 minutes.
• Cool for 2 to 3 minutes, then turn out onto a wire rack to cool.
• Serve warm or at room temperature.
• Cover and refrigerate for at least 2 hours or up to 2 days.

SUN-DRIED TOMATO MUFFINS

Steps:

• Heat oven to 400°F. Grease bottoms only of 12 regular size muffin cups, or line with paper baking cups.
• Beat milk, oil and egg in large bowl. Stir in flour, 1/4 cup cheese, the basil, baking powder and salt just until flour is moistened. Fold in tomatoes and olives. Divide batter evenly among muffin cups (cups will be almost full). Sprinkle with cheese.
• Bake 18 to 20 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm if desired.

SUN-DRIED TOMATO AND COTTAGE CHEESE MUFFINS (VEGETARIAN)

Steps:

• Preheat oven to 400°F Line a muffin pan w/9 med-sized paper baking cups.
• Mix cottage cheese in a bowl w/all but 1/4 cup of the Parmesan cheese + the remaining ingredients. Season w/salt as desired.
• Spoon mixture into muffing cups (3/4 full), scatter w/remaining Parmesan & bake for 30-35 min or till set, risen & golden brown. Serve hot or at room temperature.
• VERSATILITY BONUS: The recipe intro also shared the following: "In place of the sun-dried tomatoes, there are countless other ways to flavor the cheese & nut base batter including: 1) Chopped olives w/lemon zest & chopped herbs, 2) Sauteed chopped mushrooms & fresh thyme, 3) Chopped chipotles & adobo sauce, 4) Roasted garlic, pesto & toasted pine nuts and 5) Sauteed chopped potatoes & rosemary. :-).

GARLIC AND SUN-DRIED TOMATO CORN MUFFINS

Steps:

• Preheat the oven to 375°F. Insert paper liners in 16 muffin cups or grease the tins.
• In a large bowl, combine the corn, muffin mix, garlic, and sun-dried tomatoes. Stir to combine. Mix in the buttermilk, sour cream, and eggs and stir just until combined.
• Spoon the mixture into the muffin tins, filling up the cups about halfway. Bake until golden brown on top and a toothpick inserted into the middle of a muffin comes out clean, about 15 minutes.

SUN-DRIED TOMATO OLIVE MUFFINS

Steps:

• Preheat oven to 375 degrees F.
• Grease muffin tins or line with paper cups.
• Combine flour, baking powder and salt in a large bowl.
• In a separate bowl lightly beat the egg. Stir in tomato oil, sugar and milk and pour into flour mixture all at once. Mix just until flour disappears. Stir in tomatoes and olives.
• Pour into muffin cups and bake 25 minutes (or until muffins spring back when pressed).

SUN-DRIED TOMATO MUFFINS

Steps:

• Heat oven to 400°F. Grease bottoms only of 12 regular size muffin cups, or line with paper baking cups.
• Beat milk, oil and egg in large bowl. Stir in flour, 1/4 cup cheese, the basil, baking powder and salt just until flour is moistened. Fold in tomatoes and olives. Divide batter evenly among muffin cups (cups will be almost full). Sprinkle with cheese.
• Bake 18 to 20 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm if desired.