Easy tomato muffins
Under 60 mins
Mean 3, rated 8 times
finely chopped sun-dried tomatoes
finaly chopped chives of parsley
oil from sun-dried tomatoes
ground black pepper
Provena Gluten Free Oat Bread Mix
Muffin tray or paper muffin cases
Preheat the oven to 225 degrees.
Cut the sun-dried tomatoes into small cubes. Finely chop the chives.
Put the sun-dried tomatoes, chives, cream, eggs, cheese, oils and ground black pepper into a bowl. Mix. Combine the flours and baking powder and add this to the batter. Mix until even.
Grease the muffin tray cups with liquid margarine. Divide the batter into the cups. Or, place 12 paper muffin cups on an oven tray and divide the batter into the paper cups. Sprinkle pine nuts on top.
Bake on the middle shelf of the oven for 12–15 minutes depending on the size of your muffin tray.
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Our products used in this recipe
Provena Gluten Free Oat Bread Mix 450 g
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