Sun-dried tomato and old-fashioned mustard muffins
For 4 people
- Preparation time: 15 min
- Cooking time: 20 min
Ingredients
- 250 g flour
- 4 eggs
- 125 g butter
- 20 g parmesan
- 12.5 cL milk
- 6 semi-dried tomatoes
- ½ sachet baking powder
- 1 tbsp wholegrain mustard ©L'atelier du vinaigre by Granhota
- Basil leaves
- Salt, pepper
Preparation of the Sun-dried tomato and wholegrain mustard muffin recipe
- Preheat the oven to 180°C (350°F). In a bowl, mix the flour, baking powder, parmesan, and a pinch of salt.
- Lightly whisk the eggs, then add the milk, melted butter, and mustard.
- Add everything to the first mixture and stir vigorously. Add the semi-dried tomatoes and herbs, then mix.
- Pour the preparation into paper liners placed in muffin tins.
- Be careful not to fill them completely.
- Bake for 15 to 20 minutes.
Our opinion
The wholegrain mustard from L'atelier du vinaigre will add a subtle, zesty taste to your semi-dried tomato muffins and create a great balance of flavors!
Recipe summary
