How To Cook Corn Muffins With Dried Tomatoes And Rosemary - Recipe
Author: Mark Velov
Time for reading: ~1
minutes
Last Updated:
August 08, 2022
Learn how to cook "Corn muffins with sun-dried tomatoes and rosemary". Delicious recipe.
Salty muffins are a great choice for both breakfast and lunch. They are suitable and comfortable to wear to work or school, satiate and give freedom to be enriched with many different tastes.
Required products :
- 40 grams of melted butter
- 60 grams of corn flour
- 45 grams of white wheat flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 egg, broken
- 190 milliliters of buttermilk
- 70 grams of grated cheddar
- 65 grams of dried tomatoes, chopped
- 20 grams cut into thin hot peppers
- 1 sprig of rosemary, finely chopped
Method of preparation :
Preheat the oven to 200 degrees.
Grease a 12-place muffin tin with butter.
Stir in the cornflour, wheat flour, baking powder and salt.
In another bowl, mix the melted butter, buttermilk and egg.
Combine the two mixtures, and finally add the cheddar, sun-dried tomatoes, hot peppers and rosemary.
Distribute in the forms and bake for 20-25 minutes. If the muffins start to burn quickly during baking, cover them with foil and bake.
If desired, you can replace corn flour with the same amount of wheat.
- Potato muffins with ham, egg and yellow cheese
- Salty cottage cheese cakes with yellow cheese and tomatoes (without flour)
- Quinoa cake and oatmeal with flaxseed and dried apricots
- Potato muffins with mushrooms and onions
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