Sundried tomato mozzarella muffins
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Preparation : 10 min
Cooking : 15 min
Total time : 25 min Rest : 0 min
Equipment
Muffin pan
4 people
1 mozzarella
250 g sun-dried tomatoes
150 g plain flour
100 ml olive oil
125 ml hot milk
1 sachet baking powder (11 g)
3 eggs
100 g of gruyère
1 pinch salt
1 pinch pepper
Associated products
RECIPE STEPS
1
Preheat the oven to 180°C.
Dice the mozzarella. Add the tomatoes into the mini bowl and pulse two or three times.
- 1 mozzarella
- 250 g sun-dried tomatoes
2
Add the flour, olive oil and hot milk into the bowl fitted with the metal blade. Blend for 40 seconds.
- 150 g plain flour
- 100 ml olive oil
- 125 ml hot milk
3
Fold the dough with the spatula. Stir in the baking powder, eggs, Gruyère cheese and sun-dried tomatoes. Season with salt and pepper. Pulse 2 to 3 to combine.
- 250 g sun-dried tomatoes
- 1 sachet baking powder (11 g)
- 3 eggs
- 100 g of gruyère
- 1 pinch salt
- 1 pinch pepper
4
Pour the mixture into a 12 or 24 hole muffin tin and bake for 12 to 15 minutes.
Transfer the muffins onto a rack to cool.
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