Muffins, Sun-Dried Tomato

By mangia_g2

Ingredients

• 2 cups boiling water
• 1 cup sun-dried tomatoes
• 1 1/2 cups wheat germ
• 2 cups whole wheat pastry flour
• 1/4 cup brown sugar
• 1 tsp dried basil
• 1 cup coarsely grated Parmesan cheese
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 2 large eggs, separated
• 1 1/2 cups buttermilk
• 1/4 cup extra virgin olive oil

Preparation

Step 1

Preheat oven to 350. Line a 12 cup muffin pan with paper liners and spray top of pan with Pam to keep muffin tops from sticking.

Pour boiling water over tomatoes and cover to let them plump. When they are fully rehydrated and soft, drain and squeeze out the excess water, then chop into 1/4 inch pieces.

In a large bowl, mix wheat germ, flour, brown sugar, basil, cheese, salt, BP, and soda. In another bowl whisk egg yolks with buttermilk and olive oil. Using an electric mixer, beat egg whites to stiff peaks.

Mix buttermilk mixture and chopped tomatoes into the dry ingredients, then fold egg whites into the batter. scoop batter into prepared muffin cups, filling just to the top of the cup. Bake for 20-25 minutes, until a tester comes out clean. Cool on racks.