Temps de cuisson: 30 minutes Portions: 12
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
1 cup Buttermilk
4 teaspoon Fresh Basil - Chopped
1 clove Garlic Clove - Crushed
4 teaspoons Parmesan Cheese - Freshly Grated
6 tablespoons Olive Oil
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.
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.
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.
Let muffins cool in the pan for 5 minutes, then serve warm.