Thursday, February 03, 2011

Sun-Dried Tomato Muffins

The Menu:
Sun-Dried Tomato Muffins

The Original Recipe:
I found this in a Light Cooking cookbook. This is an old cookbook. I remember cooking out of it when I was a teenager (*cough, cough). When I went to visit my mom over the summer last year my stepdad gave it to me. I haven't opened it since, until last night. I found some great recipes in there, so look forward to more!

Sun-Dried Tomato Muffins

1 cup all-purpose flour
1/2 cup whole wheat flour
2 tsp. baking powder
2 tsp. sugar
1/2 tsp. black pepper
1/4 tsp. salt
1 cup low-fat milk
1/4 cup vegetable oil (I subbed canola)
1 egg
4 to 6 tbls. chopped green olives (I used green jalapenos!)
2 tbls. chopped oil-packed sun-dried tomatoes, drained *

Preheat oven to 425 degrees. Grease or paper-line 12 muffin cups. Combine dry ingredients in a medium bowl. Whisk together milk, oil and egg. Add to dry ingredients, mixing just until moistened. Gently stir in olives and tomatoes. Spoon batter into prepared muffin cups. Bake 15 minutes or until lightly browned.

* if using sun-dried tomatoes not poacked in oil, hydrate according to package directions before chopping.
I used my own Oven Roasted Tomatoes.

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