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Cheese and tomato muffins

Sunday, March 06, 2011

1 quantity Basic muffin mix (see related recipe)
1 cup grated tasty cheese
1/2 cup marinated sun-dried tomatoes, drained, chopped
1/2 teaspoon salt

Preheat oven to 180°C. Lightly grease a 12-hole, 1/3-cup capacity non-stick muffin pan.

Follow step 2 for making Basic muffin mix (see related recipe), omitting sugar and coffee and adding cheese, tomatoes and salt to flour.

Follow step 3 for making Cappuccino muffins (see related recipe), reducing cooking time to 20 minutes. Serve.

Muffins freeze well in snap-lock bags, but are best eaten on the day they are made.

Make the most of summer entertaining with pasta salad recipes, potato salads, barbecue recipes and fish & seafood recipes.

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Member Comments About This Blog Post
    Sounds different. . . I may try this one!
    3555 days ago
    Thanks for sharing - these sound awesome!
    3556 days ago
  • ELSE49
    Now this I have to try. But not until Wednesday or so as I am not at my cooking stove to do so until then.
    3556 days ago
    Yum!!! These look delicious! I usually think of muffins as sweet instead of savory, so this will be a fun way to change things up! Thanks for posting!
    3556 days ago
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