Sun-Dried Tomato & Parmesan Muffins

Name: Sun-Dried Tomato & Parmesan Muffins
Total time: 4200 s
Yield: 12 muffins
Cuisine: American
Ingredients: 1 tsp Baking soda; 1/2 cup Grated parmesan (for topping); 2 tbsp Italian seasonings (for topping); 1/2 cup All-purpose flour (for topping); 1 cup Bread crumbs; 1/2 cup Cold butter (for topping); 1/2 cup Sour cream; to taste Italian seasonings; 1 cup Sun-dried tomatoes (chopped); 1 cup Parmesan cheese; 1/4 cup Butter; 2 tsp Baking powder; 1 Egg yolk; 1 cup Egg whites (whipped to soft peaks); 3 cups All-purpose flour; 1 tsp Salt; 2/3 cup Buttermilk; 1/4 cup Sugar; 1/2 cup Sun-dried tomato oil

Birch&Butter @BirchandButter

Bold, savory and cheesy muffins. Perfect for the side of any dinner. These fluffy and flavor packed muffins are a great addition to all meals.

Birch&Butter @BirchandButter

Bold, savory and cheesy muffins. Perfect for the side of any dinner. These fluffy and flavor packed muffins are a great addition to all meals.

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Ingredients

70 minutes

12 muffins

1 tspBaking soda
1/2 cupGrated parmesan (for topping)
2 tbspItalian seasonings (for topping)
1/2 cupAll-purpose flour (for topping)
1 cupBread crumbs
1/2 cupCold butter (for topping)
1/2 cupSour cream
to taste Italian seasonings
1 cupSun-dried tomatoes (chopped)
1 cupParmesan cheese
1/4 cupButter
2 tspBaking powder
1Egg yolk
1 cupEgg whites (whipped to soft peaks)
3 cupsAll-purpose flour
1 tspSalt
2/3 cupButtermilk
1/4 cupSugar
1/2 cupSun-dried tomato oil

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Steps

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.

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.

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