Lunch or Breakfast on the run, these Sundried Tomato Muffins will fit into your lunch box as you are running out the door.
Sundried Tomato Muffins
Ingredients
Dry Ingredients
- 250 g cake flour
- 3 tsp of baking powder
- ½ tsp salt and a few cracks of black pepper
- 1 tsp chilli flakes
- 100 g cheddar cheese grated
- 70 g sun-dried tomatoes chopped
- 40 g spring onion sliced
Wet Ingredients
- 130 ml of milk
- 130 ml of delicate olive oil
- Two extra large eggs
- 75 g feta cheese
Instructions
- Preheat oven to 180°C fan assisted.
- Cut squares of baking paper big enough to line a 12 cup muffin pan. Scrunch up baking paper and open it up again and press down into the pan to line each cup of the pan with the crinkled paper. Press it into the pan to create a cupcake liner. You can obviously just used ready made liners, but I like doing this because you can cover the muffins and freeze them wrapped in the baking paper.
- In a bowl add the flour, baking powder, salt, pepper and chilli flakes together and whisk to ensure an even mix. Add the cheese, sundried tomatoes and spring onion together and mix again to ensure an even distribution of all the ingredients. Set aside.250 g cake flour, 3 tsp of baking powder, ½ tsp salt and a few cracks of black pepper, 1 tsp chilli flakes, 100 g cheddar cheese grated, 70 g sun-dried tomatoes chopped, 40 g spring onion sliced
- In a separate bowl whisk the milk, olive oil, eggs and feta cheese together. Pour this mixture into the flour mixture and fold together. soon the batter into the prepared pan and bake for 22 minutes until golden and cooked. Remove the muffin and set on a wire rack to cool. Add to lunch boxes for the office or school.130 ml of milk, 130 ml of delicate olive oil, Two extra large eggs, 75 g feta cheese