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SUN-DRIED TOMATO, CHEDDAR & SWEET BASIL MUFFINS

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Sun-dried Tomato, Cheddar and Sweet Basil Muffins

Sometimes I like to start my day on a savoury note—Full English, preferably, but that’s only if I’m not making it. When I am making breakfast, the best thing in the world is to have it done the day before, whammo it in the microwave for two minutes tops, and be enveloped in the nirvanic warmth of a just-sliced melty, marvellous, morning muffin.

Sun-dried Tomato, Cheddar and Sweet Basil Muffins

You can change up the tomatoes and greens for plenty other things in this muffin, but this has been the most heavenly (read: Mediterranean-esque) match for me so far. The herby oils and sweet tang of the sundried tomatoes are the yin to the yang of sharp cheddar notes, while the Parmigiano crisps the muffin tops, balancing the unctuous sponge beneath.

Sun-dried Tomato, Cheddar and Sweet Basil Muffins
Sun-dried Tomato, Cheddar and Sweet Basil Muffins
Sun-dried Tomato, Cheddar and Sweet Basil Muffins
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Sun-dried Tomato, Cheddar and Sweet Basil Muffins

SUN-DRIED TOMATO, CHEDDAR & SWEET BASIL MUFFINS


  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
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DescriptionYum

A savoury muffin made in Mediterranean heaven: glossy sundried tomatoes, ooey-gooey cheddar cheese, and a fistful of heady herbs.


Scale

Ingredients

  • 1 cup baby leaf spinach, washed 
  • 1/2 cup sun-dried tomatoes (the ones in oil)
  • 1/3 cup fresh sweet basil
  • 1/3 cup Parmigiano-Reggiano (parmesan cheese), grated
  • 1 cup mature cheddar cheese, grated
  • 2 cups + 1/3 cup self-raising flour
  • 1 tbsp paprika
  • 1 cup milk
  • 1/4 cup rapeseed oil
  • 2 eggs

Instructions

  1. Preheat oven to 180°C / 350°F / gas mark 4. 
  2. Line a 12 hole muffin tin with unbleached paper cases. Pulse the spinach, basil and sun-dried tomatoes in a food processor until you’re happy with size of the bits (I prefer chunky, my kids prefer a smoother mix). Transfer to a large bowl, and combine with the cheeses.
  3. Next, add the two cups flour and paprika to the mixture. Combine by folding the ingredients until the wet is just about covered with the dry (if you over-mix, your muffins will turn out dense, and not light and aerated).
  4. In a small jug whisk together the milk, oil and eggs. Pour into the large bowl and mix until just combined. If the batter seems a tad sloppy, add a third cup more flour.
  5. Fill your muffin cases 3/4 of the way with the batter. Bake for 25 minutes, or until a skewer comes out clean, and the top is golden and fairly springy to the touch.
  6. Eat as soon as they’re cool enough not to scald your mouth, or store in an airtight container in the fridge for 3-4 days, reheating in the microwave for two minutes and maximum meltiness.

Notes

The Perfect Muffin 101

If your muffins are sinking, there’s a good chance you’ve overmixed the batter. Don’t be too zealous—use folding and scooping motions to incorporate the ingredients, as opposed to stirring. This will keep the batter aerated, and your sponge light and fluffy. 

If the muffin bottoms are browning or burning, either move your tray up a shelf in the oven, or place a baking sheet/tray on the shelf below your muffin tray. 

If your muffins are still soggy on the inside, you may have overfilled the cases, meaning the muffins will need a bit longer to bake through, or you don’t have enough flour in your batter. When testing, a skewer should come out clean (a little residue from the cheese or veg may be present, but the skewer should definitely not be wet with batter), and the surface should be a little springy to the touch. 

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#pastapasta
Is there a name for someone who obsessively collec Is there a name for someone who obsessively collects cookie recipes (and cookies)? Cookiephile? Alistair Cookie? Whatever the word, I’m that. And here’s another COOOOKIE recipe from da blog—chunky and chewy in the all the right places, with the mellow, comfy-to-the-max vibes of peanut butter, and sweet toffee undertones thanks to dark brown sugar. ALSO! Completely *flourless*, so perfect for paleo, or just lazy bakers. Like me. TAP link in bio, and SAVE this for repeat PB & choc-chip cookie bliss. ⚡️🍪 
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Anybody else already dreaming of their Christmas m Anybody else already dreaming of their Christmas morning breakfast? For the *easiest* edible brekkie magic, try my French Toast-Style Cheat Cinnamon Rolls: Stuffed with sweet apples ‘n’ blueberries, soaked in orange & brown butter batter—and prepped in just 15 MINUTES. I’d say save a slice for Santa, but you’ll definitely risk being on the naughty list to have this all to yourself...Link in bio x💗🌟
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Scribbling my weekday ‘healthy treat’ list, an Scribbling my weekday ‘healthy treat’ list, and these babies are front and centre. What is it about pb & j that makes for instant zen? I have no idea. I just know that these Peanut Butter + Chia Jam Cups are gonna OWN the Monday (and Tuesday, Wednesday, Thursday, Friday) blues. 👊🏻⭐️
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Cake for breakfast.
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Yeah, I said it.
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But don’t be scurred —this baby is delicious but healthy AF. My Almond and Orange Breakfast Cake is flour-free, refined sugar-free, and perfect for Paleo and GF peeps. It’s also THE BOMB for a make-ahead breakfast that requires minimal finger-lifting. Recipe deets in link in bio, babes! 🍊 ✨#cakeforbreakfast 
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