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Sun-Dried Tomato Muffins

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Sun-Dried Tomato Muffins
  • Prep 10 min
  • Total 30 min
  • Servings 12
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These savory muffins burst with the Mediterranean flavors of olives and sun-dried tomatoes. Grated Parmesan adds even more texture and flavor.
Updated May 10, 2005

Ingredients

  • 1 cup milk
  • 1/4 cup vegetable oil
  • 1 egg
  • 2 cups Gold Medal™ all-purpose flour
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup chopped sun-dried tomatoes in olive oil, drained
  • 1/4 cup pimiento-stuffed olives
  • Grated Parmesan cheese
Make With
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 400°F. Grease bottoms only of 12 regular size muffin cups, or line with paper baking cups.
  • 2
    Beat milk, oil and egg in large bowl. Stir in flour, 1/4 cup cheese, the basil, baking powder and salt just until flour is moistened. Fold in tomatoes and olives. Divide batter evenly among muffin cups (cups will be almost full). Sprinkle with cheese.
  • 3
    Bake 18 to 20 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm if desired.

Tips from the Betty Crocker Kitchens

  • tip 1
    Keep these savory muffins moist by using the sun-dried tomatoes packed in olive oil. Rehydrated sun-dried tomatoes, although equally delicious, will make for a drier muffin.
  • tip 2
    Cut up the fresh basil quickly by placing it in a small cup and cutting it with kitchen scissors until it is in small pieces.

Nutrition

150 Calories, 7 g Total Fat, 5 g Protein, 18 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
150
Calories from Fat
65
Total Fat
7 g
Saturated Fat
2 g
Cholesterol
20 mg
Sodium
300 mg
Potassium
140 mg
Total Carbohydrate
18 g
Dietary Fiber
1 g
Protein
5 g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
4%
4%
Calcium
12%
12%
Iron
6%
6%
Exchanges:
1 Starch; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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