19 April 2009
Sundried Tomato Mini Muffins with Olive Butter
Posted by sharon under: Appetizers (Starters) .
These bite-size muffins are a cinch to make and are packed with sundried tomato goodness. You can have them out of the oven and on the table within 45 minutes, which makes them perfect for unexpected guests or as a quick snack. It is preferable to use the sundried tomatoes packed in oil, but if you have only the packaged (dried) ones, remember to soak them first in hot water for about 10-15 minutes, or until soft, before chopping and adding them into the mix.
Makes 30 muffins
Ingredients
2 cups all-purpose unbleached flour
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs, beaten
1/2 cup (1 stick) unsalted butter or vegan butter, melted
1/2 cup regular or soy milk
1 cup chopped oil-packed sundried tomatoes, drained
2 tablespoons dried rosemary
1/2 cup crumbled feta cheese
To make the muffins:
Preheat the oven to 400 degrees F (200 degrees C). Grease a non-stick mini muffin pan. Whisk together the flour, baking powder and salt in a large bowl. Make a well in the centre. Beat the eggs, butter and milk with a fork until blended. Pour into the flour. Add the tomatoes, rosemary and feta cheese and using your fork, quickly work in all the ingredients until incorporated. Do not over-stir or the dough will toughen.
Place a heaped tablespoon into each muffin cavity; the dough should fill up to the top (a cookie scoop works very well for this purpose). Bake for 15 minutes or until light brown and crispy on the outside (the inside will be nice and tender). Use a cake tester or skewer to test for doneness. Serve warm with the olive butter. Muffins may be frozen for up to 1 week.
Olive Butter
1 cup unsalted butter (2 sticks)
1/2 cup coarsely chopped pitted Calamata olives
Put in the butter and olives and process until blended and creamy; scrape down the sides of the bowl and continue to process until blended. Serve with the warm muffins.
Leave a Reply
You must be logged in to post a comment.
