Parmesan and Sundried Tomato Muffins
Cuisine
Muffins
Servings
12
serves
Cook Time
25
minutes
Servings
12
serves
Cook Time
25
minutes
Ingredients
2
cups
Self Raising Flour
1
cup
Parmesan
finely grated
1
cup
Sun-dried Tomatoes
roughly chopped
½
teaspoon
Black Pepper
Cracked
125
grams
Butter
melted
1
Egg
lightly beaten
1
cup
Milk
Butter
for Serving
Instructions
Pre-heat oven to 180c and grease 12 hole muffin tray with butter.
Mix together flour, ¾ cup of the parmesan, tomatoes and pepper. Add combined melted butter and egg and mix gently.
Add milk and stir until just combined – don’t over mix. Sprinkle with remaining parmesan and bake for about 25 minutes or until golden.
Cool in pan for 5 minutes before turning out. Great served warm with a knob of extra butter.