Parmesan & Sun-Dried Muffins

12
Servings
15m
Prep Time
20-22m
Cook Time
35m
Ready In


"These delicious savory muffins will add an special element to your holiday dinner table breadbasket. I would say to double because guests will want seconds!"

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (88.1 g)
  • Calories 326.4
  • Total Fat - 23.3 g
  • Saturated Fat - 4.3 g
  • Cholesterol - 41.7 mg
  • Sodium - 305.1 mg
  • Total Carbohydrate - 22.2 g
  • Dietary Fiber - 1 g
  • Sugars - 1.1 g
  • Protein - 7.6 g
  • Calcium - 176.1 mg
  • Iron - 1 mg
  • Vitamin C - 0.9 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 350°F. Coat 12-cup muffin pan with cooking spray.

Step 2

Whisk together flour, baking powder, and salt in large bowl; form well in center.

Step 3

Whisk together 3/4 cup oil, milk, and eggs in glass measuring cup with pour spout.

Step 4

Pour mixture into well of dry ingredients; stir only until dry ingredients are moistened.

Step 5

Fold in basil, Parmesan, chopped sun-dried tomatoes, and minced garlic.

Step 6

Scoop 1/2 cup of batter into each muffin cup, filling two-thirds full. Drizzle 1 tsp. remaining olive oil over each muffin. Sprinkle pine nuts and sea salt on top of each muffin.

Step 7

Bake muffins 20 to 22 minutes, or until toothpick inserted in centers comes out clean.

Step 8

Heat broiler to high with rack 6 inches from element. Broil muffins 2 to 3 minutes, or until tops are golden.

Tips & Variations


No special items needed.

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