Recipe

Tomato & Basil Muffins: Breakfast-Brunch

Servings: 12

Prep time:30 minutes

Ingredients:

  • 2 cup All Purpose Flour

  • 1 tablespoon Baking Powder

  • 1/8 teaspoon Sea Salt

  • 1 pinch Freshly Ground Pepper

  • 3/4 cup Sun or Oven Dried Tomatoes

  • 2 Eggs

  • 1 cup Buttermilk

  • 4 teaspoon Fresh Basil - Chopped

  • 1 clove Garlic Clove - Crushed

  • 4 teaspoons Parmesan Cheese - Freshly Grated

  • 6 tablespoons Olive Oil

Step 1:

Preheat oven to 400 degrees. Grease 12-cup muffing pan or line with muffin papers. Sift together teh flour, baking powder, salt & pepper into a large mixing bowl. Stir in tomatoes.

Step 2:

Lightly beat the eggs in a large bowl then beat in the buttermilk, oil, basil & garlic. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix.

Step 3:

Spoon the batter into the prepared muffin pan. Scatter the parmesan cheese over the tops of the muffins. Bake until golden brown and firm to the touch.

Step 4:

Let muffins cool in the pan for 5 minutes, then serve warm.

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