Tomato Basil Muffins - Recipe

3 1/2 cups self-rising flour
1 tsp. baking powder
pinch salt
4 tbsp. confectioners/icing sugar
1/3 cup unsalted butter, melted
1 lightly beaten egg
1 1/3 cups buttermilk
1 cup grape/cherry tomatoes, chopped3 tbsp. chopped sun-dried tomatoes
2 tbsp. freshly chopped basil
1. Preheat the oven to 400F. In a medium bowl, mix the flour, baking powder, salt and sugar with a spoon. In a large bowl, beat the butter, egg, and buttermilk with an electric mixer on low-medium speed for 1 minute. Add the flour mixture to the buttermilk mixture, stirring with a whisk until nearly combined. Stir in the basil and tomatoes until well combined.  Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Sprinkle the top of each muffin with some parmesan, if desired.  Bake for 18-22 minutes. Remove pan from the oven and cool for  minutes. Remove muffins from the pan and cool on a wire rack for an additional 25 minutes.

Makes approximately 12 muffins



Savory muffins make a great side dish to lunch or dinner plates, similar to corn bread or an herbed bread.