in Recipes

Tomato muffins

updated

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Ingredients for 1 servings:

  • 250 g flour
  • 3 tsp baking powder
  • 100 g crème fraîche
  • 2 eggs
  • 1 shot of milk
  • 80 g Parmesan, finely grated
  • 1 handful of fresh basil
  • 90 g dried tomatoes in oil
  • 3 tbsp oil (tomato oil)
  • 1 tsp oregano
  • 1 tsp marjoram
  • some salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

vegetarian, for 9 muffins

Preheat oven to 180°C. Mix flour with baking powder. Add crème fraîche, eggs, the oil from the tomato jar, and a splash of milk, if desired, until a slightly runny batter forms. Stir in Parmesan cheese and dried herbs. Finally, chop the sun-dried tomatoes into small pieces, wash and pat dry the basil, then finely chop and add both. Season with salt and pepper and divide the batter into 9 muffin tins. Bake for 30 minutes. Let cool for 10 minutes. Delicious with fresh salad and balsamic dressing.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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