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Sun-Dried Tomato and Olive Muffins
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Source: https://recipheon.com/en/recipes/snacks/sun-dried-tomato-and-olive-muffins
About this recipe
Sun-dried tomato and olive muffins are a savory snack with a bold Mediterranean flavor, made from a simple batter of eggs, milk, flour, and oil. Sun-dried tomatoes add intense sweetness and a lightly tangy note, while olives provide a salty, bold contrast. It is best to finely chop both additions so they are noticeable in every bite without large pieces disrupting the crumb. These savory muffins work well in a lunchbox, at a gathering, or as a small snack after cooling briefly.
Ingredients
2 eggs
150 g all-purpose flour
120 ml milk
30 g soft sun-dried tomatoes packed in oil, thoroughly drained (about 3 pieces)
6 olives
40 ml oil
1 teaspoon baking powder
Steps
Preheat a conventional oven (no fan) to 180°C, position a rack in the middle, and prepare a muffin pan with 6 wells.
Finely chop the sun-dried tomatoes and olives so large pieces do not weigh down the batter.
Combine the eggs with the milk and oil, and separately mix the flour with the baking powder.
Add the dry ingredients to the wet ingredients, mix briefly, then gently fold in the tomatoes and olives.
Divide the batter among 6 wells of the pan and bake for 18–22 minutes, until the muffins have risen, are lightly browned, and a toothpick comes out dry. Cool in the pan for 5 minutes.
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