We had a couple friends over for brunch today and I made these cute little muffins. I found the recipe in a gorgeous cookbook by Rose Elliot called Veggie Chic. They're mini feta and sundried tomato muffins, and they were the perfect little compliment to the spinach frittata and fruit salad that we made!
2 T olive oil
1 egg
2 T sundried tomato pesto
2 T water
1 cup all purpose flour
2 t baking powder
8 oz. feta cheese, tiny diced
8 sundried tomatoes packed in oil, drained and finely chopped
4 T chopped fresh basil
Preheat the oven to 375. Spray a mini muffin pan with nonstick spray and set aside. Whisk together the olive oil, egg, tomato pesto and water. Sift the flour and baking powder into a separate bowl and mix in the feta, sundried tomatoes, basil, and some salt and pepper. Make a well in the center of that and tip the egg/oil mixture into it. Stir this until it is just combined--don't over mix it. Spoon into the muffin tins and fill them well. I seemed to have extra batter and ended up baking 18 muffins. The recipe said to bake them for 10 minutes, but I ended up baking them for more like 20 minutes. They smell incredible when they're baking! Great little nibbles to serve with your brekkie or to take to a party!
3 comments:
Janine - they were soooo good! I'm glad you posted this so I could perhaps cook them. Or make my mother cook them for me!
XXXOOO
Jake
I think you could handle these. I believe in you!
you look like some fun Im from Ocanin 42 does,t pasta and post work together did you think of post the paster or did this just happen when spillage of the paster occurred late night on the desk I noticed that you had a colenere on head as this goes with the green hue its sort of says it all ,,,,, your welcome to talk to strangers
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