Easy tomato muffins

Under 60 mins
(10-12 pcs)
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Easy tomato muffins
Easy tomato muffins


1 dlfinely chopped sun-dried tomatoes
1 dlfinaly chopped chives of parsley
1 dlcream
2 dlgrated cheese
0,5 dloil from sun-dried tomatoes
1 dloil
0,5 tspground black pepper
3,5 dlProvena Gluten Free Oat Bread Mix
2 tspbaking powder


pine nuts

Also required:

Muffin tray or paper muffin cases


  1. Preheat the oven to 225 degrees.
  2. Cut the sun-dried tomatoes into small cubes. Finely chop the chives.
  3. 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.
  4. 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.
  5. Bake on the middle shelf of the oven for 12–15 minutes depending on the size of your muffin tray.

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