Tuesday, January 7, 2014

Sundried Tomato & Herb Muffins!

 
 
These "Sundried Tomato & Herb Muffins" are quick little muffins you can whip up in no time.  Other than the sundried tomatoes, you probably have all of the ingredients on hand also.  I love sundried tomatoes in anything, so these are one of my favorite quick breads.  As you know, I have a picky husband, and sundried tomatoes are not his thing (of course), but these are diced really small so he shouldn't notice them, right?  Wrong!  That man has a nose for picking out things in food like a German Shepherd.   He ate about half a muffin before he hit the sundried tomato and then it was over for him.  Oh well, just left more for me.   Here is what you will need for these muffins:
 
 
2 cups buttermilk baking mix (like Bisquick)
1 Tbs. sugar
1 egg
3/4 cup milk
1/2 cup sour cream
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/4 cup sundried tomatoes packed in oil, drained and chopped fine
1/3 cup shredded cheddar cheese
4 Tbs. butter
1 tsp. garlic powder
 

 
Preheat oven to 400 degrees.
 
In a mixing bowl combine all ingredients except the butter and garlic powder, mixing just until the dry ingredients are moist.  
 
Fill well greased muffin tins 3/4 full.  This will make 6 large muffins or 9 smaller ones.  Place in a 400 degree oven and bake for 15 to 18 minutes.
 
Melt the butter and mix with the garlic powder.  Brush the hot muffins with the butter and garlic mixture right out of the oven.

 
 
 Brush the hot muffins with the butter and garlic mixture right out of the oven.
 
These are great with soups and stews or with salads and pasta dishes!   





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