Get the Recipe: Sundried Tomato Muffins
Savory, tangy, and full of flavor, tomato muffins with sundried tomatoes and creamy feta are the perfect twist on your usual muffin!
Ingredients
- 2 cups (250 g) all purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 cup (240 ml) milk, room temperature
- ¼ cup unsalted butter, melted
- 2 large eggs, room temperature
- ½ cup sundried tomatoes, chopped
- ½ cup crumbled feta cheese
- 2 Tablespoons chopped fresh parsley or basil
Instructions
- Preheat oven to 400℉. Grease a 12-cup muffin tin with nonstick cooking spray or butter. Set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder and onion powder. Set aside.
- In a separate bowl, whisk together the milk, melted butter and eggs. Add the wet ingredients to the dry ingredients. Stir just until combined.
- Add the sundried tomatoes, feta and fresh parsley (or basil). Stir just until incorporated.
- Divide batter among muffin cups. Bake at 400℉ for 18 to 20 minutes or until a toothpick inserted into the center comes out with little to no crumbs.
Notes
Grease the muffin tin instead of using liners. The cheese tends to stick to the liners making it difficult to get the muffins out of the paper liner.
Store in an airtight container at room temperature for up to 3 days.
Freeze for up to 3 months. Defrost in the refrigerator before bringing to room temperature.
Serving: 1muffin, Calories: 162kcal, Carbohydrates: 20g, Protein: 5g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 45mg, Sodium: 239mg, Potassium: 281mg, Fiber: 1g, Sugar: 3g, Vitamin A: 313IU, Vitamin C: 3mg, Calcium: 92mg, Iron: 2mg