Muffins with sun-dried tomatoes

Sun-Dried Tomato Muffins – a delicious choice for breakfast and school lunch

Who said muffins always have to be sweet? Today, I invite you to discover a captivating and hearty recipe for sun-dried tomato and cheese muffins! This recipe is perfect for those who want to add a touch of creativity to their daily breakfast or their children's lunchbox. Savory muffins are an excellent alternative to cold cuts and are packed with flavors and textures that will win you over with the first bite.

Preparation time: 20 minutes
Baking time: 20 minutes
Total time: 40 minutes
Number of servings: 12 muffins

A brief story about savory muffins

Muffins, famous for their fluffy texture and versatility in preparation, were originally a sweet pastry. However, in recent decades, savory versions have become increasingly popular. In this sense, sun-dried tomato and cheese muffins are a perfect example of how simple ingredients can be transformed into delicious dishes, ideal for any meal of the day.

Ingredients

- 500 g flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 150 g butter, melted
- 2 eggs
- 200 ml kefir (or yogurt)
- 200 g cheese, grated (choose your favorite cheese: feta, mozzarella, or sheep cheese)
- 1-2 teaspoons salt (depending on how salty the cheese is)
- 1-2 teaspoons pepper
- 100 g sun-dried tomatoes, diced
- A little grated cheese for topping
- Optional: Mediterranean herbs (oregano, basil, thyme)

Step by step for the most delicious muffins

1. Prepare the muffin pans: Start by preheating the oven to 190°C. If you're using silicone muffin molds, there's no need to grease them, but if you're using metal molds, make sure to grease them well with butter or oil.

2. Mix the dry ingredients: In a large bowl, combine the flour, salt, pepper, baking powder, baking soda, and Mediterranean herbs (if using). Mix well with a fork or spatula to ensure even distribution of the ingredients.

3. Prepare the wet mixture: Using a mixer, beat the eggs until fluffy. Add the melted butter and mix well. Incorporate half of the kefir, followed by half of the flour mixture. Gently mix, then add the remaining kefir and flour, mixing after each addition until you achieve a homogeneous mixture.

4. Add the sun-dried tomatoes: Fold in the diced sun-dried tomatoes into the muffin batter. They not only bring an intense and flavorful taste but also add an interesting texture.

5. Fill the muffin cups: Using a spoon, place a portion of batter into each muffin cup, filling them all to 2/3 full. For an appetizing look, sprinkle a little grated cheese on top.

6. Bake the muffins: Place the trays in the preheated oven and bake for 20 minutes or until the muffins are golden and a toothpick inserted in the center comes out clean.

7. Cooling and serving: After removing them from the oven, let the muffins cool for a few minutes in the tray, then transfer them to a rack to cool completely. These muffins are delicious both warm and at room temperature.

Chef's tip

If you want to personalize them, you can add Kalamata olives, roasted red peppers, or even chopped nuts for a crunchy touch. These muffins are also great for a brunch with friends, served alongside a fresh salad or a flavored yogurt dip.

Nutritional information

Each muffin contains about 180 calories, making it a hearty and nutrient-rich choice thanks to the cheese and sun-dried tomatoes. The cheese provides essential proteins, while the sun-dried tomatoes are rich in antioxidants, vitamins, and minerals, making them a healthy choice for the whole family.

Frequently asked questions

1. Can I use other types of cheese?
Absolutely! You can experiment with any cheese you like, from cottage cheese to goat cheese or even a mix of cheeses.

2. What can I do with leftover muffins?
These muffins keep well in the fridge for 3-4 days. They can be reheated in the microwave or oven to maintain their fluffy texture.

3. Can I freeze the muffins?
Yes, the muffins freeze very well. Make sure to let them cool completely before wrapping them in plastic wrap and placing them in freezer bags. You can thaw them at room temperature or reheat them directly from the freezer.

Serving suggestions

These sun-dried tomato muffins are perfect to serve with a fresh green salad or a garlic and dill yogurt dip. You can also pair them with a glass of fresh orange juice or a fragrant tea for a perfect breakfast.

Enjoy every bite and let creativity guide you in the kitchen! These sun-dried tomato muffins are not only a delicious choice but also a wonderful way to bring a touch of innovation to your daily meals. Enjoy your meal!