Sun-dried tomato and basil muffins

Name: Sun-dried tomato and basil muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 servings
Cuisine: Bake
Ingredients: 240.00 g flour self-raising; 15.00 ml castor sugar; 5.00 ml salt; 5.00 ml Baking powder; 50.00 g sun-dried tomatoes chopped; 30.00 g fresh basil chopped; 1.00 eggs large; 190.00 ml orley whip; 80.00 ml oil

12 servings Prep: 15 mins, Cooking: 20 mins

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By Food24 November 03 2009

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Ingredients (9)

240.00 g	flour — self-raising
15.00 ml	castor sugar
5.00 ml	salt
5.00 ml	Baking powder
50.00 g	sun-dried tomatoes — chopped
30.00 g	fresh basil — chopped
1.00	eggs — large
190.00 ml	orley whip
80.00 ml	oil

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Method:

Grease a muffin tray.
Sift the flour, castor sugar, salt and baking powder into a bowl.
Stir in the sun-dried tomatoes and basil.
In a small bowl, mix together the egg, Orley Whip and oil.
Add the egg mixture to dry ingredients.
Stir gently with a fork until the ingredients are just moistened.
The batter should look lumpy.
Spoon batter into muffin cups filling two-thirds of the way up each cup.
Bake for 20 minutes at 200 °C until golden.