Tomato and Basil Muffins
A savoury delight that I am leaving you with, before I have a break for a few months, decorating, travels and a new kitchen! It is the last recipe taken for this page/blog in my present kitchen, on my tiled table. I can assure you I will return in the autumn!! A delicious bite for parties, picnics or just to munch.
You will need some paper cases and a 12 hole muffin tin. [or use just the tin] Or made half size in a mini muffin tray. Easily doubled for parties. Pre heat your fans oven to 170C
11 oz plain flour
1 teaspoonful baking powder
salt and pepper to taste [does need seasoning]
a large pinch of sweet smoked paprika
a teaspoonful dried basil
9 fl oz whole milk
1 large egg
3 fl oz good olive oil [I used the oil from the jar]
3 oz sun dried tomatoes in olive oil, chopped roughly
[sone chilli flakes if you like a kick]
In a mixing bowl, whisk together the milk, oil and egg. Add the dry ingredients and beat well then finally add the sun dried tomatoes. Divide into your muffin cases then sprinkle over:
2 oz freshly grated Parmesan or similar
if you wish you can top with a little more chopped tomatoes
Bake for around 25 mins. Cool in the tin for a few mins.
Note: Can also be made into mini muffins but reduce the baking time to about 15 mins.
Cheerio for now. I hope I will bring back lots of new recipes from all the many cousins I will be meeting in Australia, whose ancestors left these Cornish shores for a new life.