Parmesan & Sun-Dried Muffins
Recipe: #25204
November 10, 2016
Categories: Breakfast, Cheese, Parmesan, Tomato, Brunch, Christmas Potluck, Thanksgiving, Oven Bake, Vegetarian, Muffins, Kosher Dairy, more
"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!"
Ingredients
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 by Step Method
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
No special items needed.