Cheesy Sundried Tomato Muffins

    40 minutes

    Delicious muffins with the yummy mixture of sundried tomatoes and cheese. One of my favourite recipes.

    55 people made this

    Serves: 12 

    • spray oil
    • 2 cups (250g) self raising flour
    • 1 teaspoon of salt
    • 1 1/2 cups tasty cheese, plus 1/3 cup extra
    • 1/2 cup sundried tomatoes, drained, coarsely dice
    • 1/2 cup thinly sliced basil
    • 1/4 cup toasted pine nuts
    • 1 cup (250ml) milk
    • 80g butter, melted
    • 1 egg, lightly whisked

    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Preheat oven to moderate 180 degrees C. Lightly spray a 12 hole muffin tray with oil.
    2. Sift flour and salt together into a large bowl.
    3. Stir in cheese, tomatoes, basil and pine nuts.
    4. In a jug combine milk, butter and egg.
    5. Make a well in the centre of the dry ingredients. Add milk mixture all at once. Mix lightly until just combined.
    6. Spoon mixture evenly into prepared muffin tray and sprinkle with extra cheese.
    7. Bake 20 to 25 minutes until cooked when tested with a skewer.
    8. Cool in tray for 5 minutes then transfer to a wire rack.

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    Reviews in English (5)


    Was easy and quick. I added an extra egg and also added feta cheese.  -  07 Apr 2013


    The recipe work out very well thank you.  -  31 Dec 2011


    Great recipe! I altered slightly. Added 2 eggs and instead of butter i used 2tbs of oil which the sundried tomatoes came in, i used onion powder instead of salt and used a sprinkling of dried rosemary in addition to the fresh basil. I had some hard shaved parmesan in tbe fridge so I added a shard to the top of each muffin. Delectable! **TIP - use a knife to mix the batter in a figure 8 pattern gently. If you over stir the muffins will be tough, just a gentle mix. (My grandmother taught me that).  -  12 Mar 2017