What to bake when you don’t feel like something sweet? Cheese, sun-dried tomato and oregano muffins of course! These little balls of heaven are my new favourite snack; and perfect for brekkie on the go, afternoon tea or for work/school lunches. Using buttermilk instead of regular milk really gives the muffins a soft moist texture. This is a simple recipe and takes no time at all to cook, and hey they taste delicious warm or cold. Spinach and capsicum would also work great with this recipe.
- 2 cups plain flour
- 2 tsp baking powder
- 1 1/2 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup Parmesan cheese, grated
- 1 cup cheddar cheese
- 2 eggs
- 200ml buttermilk
- 3 tbl olive oil
- 1/2 cup sun-dried tomatoes, drained and diced
- handful of cheddar cheese, for sprinkling
Preheat oven to 200 degrees. Lightly spray a muffin tray with oil or place muffin cases inside.
Sift flour, baking powder, salt, pepper and oregano together into a large bowl. Stir in cheese.
In a jug combine egg, buttermilk and olive oil.
Make a well in the centre of the dry ingredients. Add milk and mix lightly until just combined.
Spoon mixture evenly into prepared muffin tray/cases and sprinkle with extra cheese.
Bake for 20 minutes, or until cooked when tested with a knife. Cool in tray for 5 minutes then transfer to a wire rack.
Happy baking, love Jem x