Savory Muffins with sun-dried tomatoes and Parmesan cheese
I usually bake sweet muffins, but for my tapas birthday dinner, I decided to bake a batch of savory muffins with sun-dried tomatoes and Parmesan cheese. They turned out pretty well, but could have used a bit more flavor in my opinion, perhaps by using cheddar instead of Parmesan or adding some chopped herbs. I’ll give that a try another day.
The basic muffins recipe is really good, so you can add countless herbs, cheeses, meat, seasoning you wish, and make it your very own muffin recipe.
200 g. of spelt flour
100 g. of whole wheat flour
1 tbsp. of honey
1 tbsp. of baking powder
1 tsp. of salt
3 dl. Of buttermilk
2 tbsp. of olive oil
100 g of grated parmesan cheese
4 tbsp. of sun dried tomatoes, chopped
Turn the oven to 200 degrees C.
Add muffin cased to a muffin tin.
Mix all the dry ingredients in a bowl.
Mix buttermilk, egg and olive oil and beat till its well mixed.
Then add to the dry ingredients, and beat till all the ingredients are incorporated and the batter is smooth.
Now you add the extra ingredients and make sure its well mixed together.
Divide the batter between the muffin cases and bake in the oven for 20 minutes.
Let the muffins cool on a rack before serving.