Here is the recipe to the muffins I’m hoping to make for Library Camp on Saturday.
Tomato and Basil Muffins (from: Marks & Spencer’s The Baking Bible, ISBN 9781849607308)
– sunflower oil, for greasing
– 280g plain flour
– 1 tbsp baking powder
– pinch of salt
– freshly ground black pepper
– 100g sun dried tomatoes in oil, drained (oil reserved) and finely chopped
– 2 eggs
– 250g buttermilk*
– 4 tbsp chopped fresh basil leaves
– 1 garlic clove, crushed. Very finely chopped is okay too, if you don’t have a crusher.
– 10g freshly grated parmesan cheese
Preheat oven to 200°C. Grease a 12-hole muffin tin. Sift together flour, baking powder, salt & pepper to taste in large bowl. Stir in the sun dried tomatoes.
Place the eggs in a bowl and beat lightly. Beat in buttermilk, 6 tbsp of the reserved oil from tomatoes, basil and garlic.
Make a well in the centre of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined – don’t mix too hard. Spoon mixture in muffin tin and scatter cheese on top of the muffins.
Bake for 20 minutes, or until well risen, golden brown and firm to the touch. Leave to cool. Tasty cold or warm.
* Can’t find buttermilk in your local supermarket? Try this:
Place a tablespoon of lemon juice in a cup. Add enough milk to bring the liquid up to the rim. Leave the mixture for five minutes. Use as much as your recipe calls for.