This is a fairly simple dish, flavoured with thyme and sun-dried tomatoes, but the results are great. Try it with cheese-based soups or serve as part of a cheese board. Fresh from the oven these also make delicious breakfast muffins.
Savoury Mini MuffinsServes: 16
150g (5 1/2 oz) self-raising flour
1 tsp baking powder
2 tsp fresh thyme, finely chopped
60g (2 oz) sun-dried tomatoes
1 egg white
40g (1 1/2 oz) butter, melted
salt and freshly-ground black pepper, to taste
Method:Place the sun-dried tomatoes in a bowl. Pour over just enough boiling water to cover then set aside for about 80 minutes, or until soft.
Sift the flour and baking power into a large bowl. Stir in the thyme and season with a little salt and black pepper. Drain the tomatoes (reserve 3 tbsp of the soaking liquid) and pat dry. Chop finely then add to the flour.
Beat together the whole egg and egg white in a bowl. Mix in the melted butter and the reserved tomato soaking liquid then quickly fold this into the dry ingredients (fold until just combined, do not beat).
Line the muffin tin with mini muffin cases and divide the batter between them. Transfer to an oven pre-heated to 200ºC (400ºF, Gas Mark 6) and bake for between 8 and 10 minutes, or until well risen and golden brown on top.
Serve either warm or cold, accompanied by butter.
For even more flavour you could fry two rashers of smoked streaky bacon until crisp then crumble this in with the flour and tomatoes before mixing in the liquid ingredients.
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