This is a nice recipe for savoury muffins which have a little bit of cream cheese and tomato hidden inside. Delicious. The muffins are alright to freeze too.
When working with sundried tomatoes I like to use an oil free variety; I like the flavour better and they aren’t as chewy.
3 cups flour
5 teaspoons baking powder
1 tablespoon sugar
salt and freshly ground pepper to taste
1 cup milk
75g butter, melted
2 tablespoons chopped Italian parsley
125g sundried tomato cream cheese
115g cream cheese mixed with 5-6 chopped sundried tomatoes
3-4 sundried tomatoes, chopped
Preheat the oven to 180°C. Lightly grease a 10 hole muffin pan.
Sift the flour and baking powder together in large bowl. Add the sugar, salt and pepper.
Beat the eggs, milk and butter together in another bowl. Add the parsley and stir into the dry ingredients until just mixed.
Place a large tablespoon of muffin mix in the base of each muffin tin. Divide the filling mixture into 10 pieces and place on top of the muffin mix. Cover with the remaining muffin mix and top with the chopped sundried tomatoes.
Bake for 15-20 minutes. Cool for 5 minutes before removing from the muffin pans.
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