Sun Dried Tomato & Parmesan Muffins Recipe by Birch&Butter
Cooking Instructions 70 minutes 1 Preheat oven to 425°F (220°C). 2 Mix flour, baking powder, baking soda, salt, sugar, parmesan, sun-dried tomatoes, and seasonings in a bowl. 3 In another bowl, combine buttermilk, sun-dried tomato oil, sour cream, and egg yolk. 4 Add wet ingredients to dry ingredients, mixing until just combined. 5 Whip egg whites to soft peaks and gently fold into the batter last. 6 For the topping, mix bread crumbs, flour, seasonings, and parmesan. Add cold butter last and mix until crumbly. 7 Fill muffin tins with batter and top with the crumb mixture. 8 Bake at 425°F for 5-7 minutes, then reduce to 350°F and bake for 20 minutes more. 1 Preheat oven to 425°F (220°C). 1 Preheat oven to 425°F (220°C). 2 Mix flour, baking powder, baking soda, salt, sugar, parmesan, sun-dried tomatoes, and seasonings in a bowl. 2 Mix flour, baking powder, baking soda, salt, sugar, parmesan, sun-dried tomatoes, and seasonings in a bowl. 3 In another bowl, combine buttermilk, sun-dried tomato oil, sour cream, and egg yolk. 3 In another bowl, combine buttermilk, sun-dried tomato oil, sour cream, and egg yolk. 4 Add wet ingredients to dry ingredients, mixing until just combined. 4 Add wet ingredients to dry ingredients, mixing until just combined. 5 Whip egg whites to soft peaks and gently fold into the batter last. 5 Whip egg whites to soft peaks and gently fold into the batter last. 6 For the topping, mix bread crumbs, flour, seasonings, and parmesan. Add cold butter last and mix until crumbly. 6 For the topping, mix bread crumbs, flour, seasonings, and parmesan. Add cold butter last and mix until crumbly. 7 Fill muffin tins with batter and top with the crumb mixture. 7 Fill muffin tins with batter and top with the crumb mixture. 8 Bake at 425°F for 5-7 minutes, then reduce to 350°F and bake for 20 minutes more. 8 Bake at 425°F for 5-7 minutes, then reduce to 350°F and bake for 20 minutes more. Tips Fold egg whites last, whip until soft peaks not stiff. Use Italian-based seasonings. Keep butter cold for the topping and add it after everything else is in the bowl. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Rasta Pasta with Chicken Fried Caribbean Style Pork Chops Vietnamese Curry Chicken | Cà Ri Gà Cola Cola Wings Presure Cooked - Chinese Crispy Pork Belly (Siu Yuk) - Secret Recipe (Option2) :P Rasta Pasta with Chicken Fried Caribbean Style Pork Chops Vietnamese Curry Chicken | Cà Ri Gà Cola Cola Wings Presure Cooked - Chinese Crispy Pork Belly (Siu Yuk) - Secret Recipe (Option2) :P Crispy Tasty Bonda BATATA ni SUKI BHAJI (Potatoes DRY SABJI) for Fasting Vrat ka Paratha Yellow split vatana karavadai Jumbo Pigs in a Blanket Garlic Rosemary Focaccia Cheddar Chive Biscuits Vrat wali Farali aloo tikki chat Rustic Cherry Pie Mango Sago & Yoghurt Pudding Crispy Tasty Bonda BATATA ni SUKI BHAJI (Potatoes DRY SABJI) for Fasting Vrat ka Paratha Yellow split vatana karavadai Jumbo Pigs in a Blanket Garlic Rosemary Focaccia Cheddar Chive Biscuits Vrat wali Farali aloo tikki chat Rustic Cherry Pie Mango Sago & Yoghurt Pudding