Sun Dried Tomato Olive Muffins Recipes

SUN-DRIED TOMATO OLIVE MUFFINS

Sun-Dried Tomato Olive Muffins image

Make and share this Sun-Dried Tomato Olive Muffins recipe from Food.com.

Provided by cookiecutter _

Categories Quick Breads

Time 35m

Yield 9 serving(s)

Number Of Ingredients 9

Ingredients

2 cups flour
1 tablespoon baking soda
1/2 teaspoon salt
1 egg
3 tablespoons oil, drained from tomatoes
2 tablespoons sugar
1 cup milk
1/4 cup sun-dried tomato packed in oil, drained and chopped
1/2 cup kalamata olive, pitted and chopped

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).

Nutrition Facts : Calories 192.6, Fat 7.6, SaturatedFat 1.7, Cholesterol 27.3, Sodium 641.5, Carbohydrate 26.5, Fiber 1.2, Sugar 2.9, Protein 4.7

SUN-DRIED TOMATO MUFFINS

Sun-Dried Tomato Muffins image

These savory muffins burst with the Mediterranean flavors of olives and sun-dried tomatoes. Grated Parmesan adds even more texture and flavor.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 30m

Yield 12

Number Of Ingredients 11

Ingredients

1 cup milk
1/4 cup vegetable oil
1 egg
2 cups Gold Medal™ all-purpose flour
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup chopped sun-dried tomatoes in olive oil, drained
1/4 cup pimiento-stuffed olives
Grated Parmesan cheese

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.

Nutrition Facts : Calories 150, Carbohydrate 18 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 300 mg

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