- 12
Ingredients
- 2-1/2 C flour
- 2 tsp baking powder
- 3/4 tsp table salt
- 1 C olive oil - divided
- 3/4 C whole milk
- 2 eggs
- 1-3/4 C packed fresh basil
- 1 C shredded parmesan
- 1/3 C sun-dried tomatoes packed in oil, chopped
- 1 TBL minced garlic
- 1/4 C chopped pine nuts
- sea salt
Preparation
Step 1
preheat oven to 350
coat 12-C muffin pan w/ nonstick spray
set aside
whisk tog. flour, baking powder, table salt in lg bowl
form well in center
combine 3/4C oil, milk & eggs in glass measuring C w/ pour spout until are lightly beaten
pour mix. into well of dry ingredients
stir only until dry ingredients are moistened
fold basil, parmesan, sun-dried tomatoes & garlic into batter just until evenly distributed
scoop batter into each muffin cup filling 2/3rds full, abt 1/2 C
drizzle 1 tsp remaining olive oil over each muffin
sprinkle pine nuts & sea salt on top of each muffin
bake muffins until toothpick inserted in centers comes out clean, 20-22 min
heat broiler to high w/ rack 6" from element
broil muffins until tops are golden, 2-3 min
remove muffins from pan
serve w/ tomato butter