Sundriedtomatoolivemuffins Recipes

HERB & SUN-DRIED TOMATO MUFFINS

Steps:

• Preheat oven to 375°. In a large bowl, mix first 7 ingredients. In another bowl, whisk egg, milk and oil. Add to flour mixture; stir just until moistened. Fold in cheese and tomatoes., Fill 12 greased muffin cups three-fourths full. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

SUN-DRIED TOMATOES I

Steps:

• Preheat oven to 200 degrees F (95 degrees C).
• Wash and halve tomatoes. Gently squeeze out the seeds. Place the tomatoes on a non-stick cookie sheet, and sprinkle with salt to taste.
• Bake until tomatoes take on a leathery texture. This could literally take all day; smaller pieces will require less oven time.

LINGUINE WITH SEAFOOD AND SUNDRIED TOMATOES

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a large skillet add the olive oil and butter. Heat until butter is melted. Add the garlic and saute until tender.
• Add the scallops and shrimp. Cook until shrimp is pink, about 10 minutes. Add clam juice, salt and pepper. Cook for 3 minutes more.
• To the cooked pasta add the tomatoes, parsley and lemon zest, toss. Pour seafood mixture over the linguini, serve immediately.

25 BEST SAVORY MUFFINS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a savory muffin in 30 minutes or less!

SUN DRIED TOMATO AND GARLIC STUFFED CHICKEN

Steps:

• In a small bowl, combine the vegetable oil spread with the chopped parsley and garlic and transfer to cling wrap and spread out into a log. Tightly seal and freeze for 45 minutes or until solid.
• Preheat oven to 375 degrees F. Using a meat tenderizer, flatten each chicken breast half until about 1/2 inch thick. Cut garlic butter mixture into 4 equal pieces and place one piece in the center of each chicken breast half. Add a few pieces of sun dried tomato gently fold the ends of the chicken breast, sealing the mixture in the center. Using toothpicks, seal around the edges to ensure there are no gaps.
• In a small bowl, whisk the egg and in a separate bowl, combine the breadcrumbs, garlic powder and salt. Carefully dip each chicken into the egg and then into the breadcrumb mixture. Place onto a baking pan lined with foil and bake for 20-25 minutes or until the centers are no longer pink.
• Allow chicken to cool for approx 5 minutes and remove toothpicks before serving.

SUN-DRIED TOMATO STUFFING

Steps:

• Sausage Stuffing:Brown 1 pound crumbled sausage in 6 tablespoons butter in a large skillet over medium heat. Add 2 cups each diced onions and celery and 1 tablespoon each minced sage and thyme; add salt and pepper and cook 5 minutes. Add 3 cups chicken broth and bring to a simmer. Beat 2 eggs with 1/4 cup chopped parsley in a bowl; add 16 cups cubed stale white bread, then pour in the vegetable-broth mixture and toss. Transfer to a buttered baking dish and dot with butter. Cover and bake at 375 degrees F, 30 minutes; uncover and bake until golden, 30 more minutes.

SUN-DRIED TOMATO AND MUSHROOM STUFFING

Steps:

• Heat oven to 350°F.
• Melt butter in medium saucepan on medium heat. Add mushrooms, celery and onions; cook and stir 3 to 5 min. or until crisp-tender.
• Stir in broth. Bring to boil, stirring occasionally. Remove from heat. Add remaining ingredients; stir just until stuffing mix is moistened.
• Spoon into greased 8-inch square baking dish; cover.
• Bake 30 min., uncovering for the last 15 min.

SUN-DRIED TOMATO OLIVE MUFFINS

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).