Sun-dried pepper and basil muffins
(from Elyce123’s recipe box)
makes 9, can be frozen, wrapped in a plastic bag, for up to month
Source: delicious. September 2005
Prep time: 20 minutes
Cook time: 25 minutes
Categories: September
Ingredients
- 4 tbsp olive oil, plus extra for greasing
- 250g plain flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 50g grated fresh Parmesan
- 30g sun-dried red peppers, finely chopped
- 10g basil leaves, finely shredded
- 150ml milk
- 1 egg, lightly beaten
Directions
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Preheat the oven to 190˚C/fan 170˚C/gas 5. Lightly grease 9 holes of a deep muffin tin with a little oil.
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Sift the flour, baking powder and salt into a large bowl and add some freshly ground black pepper. Stir in the Parmesan, red peppers and basil leaves.
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Pour in the milk, egg and olive oil, then beat with a wooden spoon until just mixed. Divide between 9 muffin holes, filling each about two-thirds full. Bake for 20-25 minutes, until risen and firm to the touch. Leave to cool for 5 minutes, then turn the muffins out onto a wire rack. Serve hot or cold with chorizo slices and olives.