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.