Parmesan & Sun-Dried Muffins
November 10, 2016
Categories: Breakfast, Dairy, Cheese, Parmesan, Fruit, Tomato, Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, Quick Meals, Brunch, Christmas, Entertaining, Fall/Autumn, Ladies Luncheon, Potluck, Thanksgiving, Winter, Oven Bake, Vegetarian, Make it from scratch, 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!"
- 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
Preheat oven to 350°F. Coat 12-cup muffin pan with cooking spray.
Whisk together flour, baking powder, and salt in large bowl; form well in center.
Whisk together 3/4 cup oil, milk, and eggs in glass measuring cup with pour spout.
Pour mixture into well of dry ingredients; stir only until dry ingredients are moistened.
Fold in basil, Parmesan, chopped sun-dried tomatoes, and minced garlic.
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.
Bake muffins 20 to 22 minutes, or until toothpick inserted in centers comes out clean.
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.