Sunday, January 23, 2011

Sun-dried Tomato and Olive Muffins

These were originally bread, but muffins are so much more convenient to eat and I have a soft spot for savoury muffins. I cut the recipe in half and used fresh rosemary because I had some fresh rosemary sitting in my freezer. You could go heavier on the add-ins and I'm tempted to try some feta in this next time. Either way, it's a fun base that (for me at least) uses pantry ingredients.

Sun-dried Tomato and Olive Muffins (adapted from

1 1/2 cups all-purpose flour
1 teaspoon double-acting baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon sugar
2 garlic cloves, minced
1/2 teaspoon crumbled dried rosemary (I used 1 sprig fresh)
1/2 teaspoon freshly ground black pepper
1/4 cup (or more) drained and chopped sun-dried tomatoes packed in oil, reserving 1 tablespoon of the oil
1 large egg
3/4 cup milk
1 1/2 tablespoons butter, melted and cooled
1/4 cup (or more) chopped pitted Kalamata or other brine-cured black olives
1/4 cup minced fresh parsley leaves (preferably flat-leaved)
1/2 cup freshly grated Parmesan

1. Preheat oven to 350F. Line muffin tins (the recipe made 9 for me).
2. Into a bowl sift together the flour, the baking powder, the baking soda, the salt, and the sugar.
3. In a small skillet cook the garlic with the rosemary and the pepper in the reserved oil from the sun-dried tomatoes over moderately low heat, stirring, until it is softened and fragrant but not brown.
4. In a large bowl whisk together the eggs, the milk, the butter, and the garlic mixture, add the flour mixture, and stir the batter until it is just combined.
5. Stir in the sun-dried tomatoes, the olives, the parsley, and the Parmesan, divide the batter among lined muffin tins, and bake the muffins in the middle of a preheated 350°F. oven for 25 minutes (approximate, I don't remember how long I cooked them, just that it was less than the original 40 minutes for the bread!), or until a tester comes out clean.

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