Savoury sundried raisin tomato muffins
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The portions
Serves 6
Prep time
15 Mins
Cook time
20 Mins
Submitted by: RUDI LIEBENBURG, EXECUTIVE CHEF OF THE MOUNT NELSON HOTEL
What you'll need
160g butter
40g sugar
175g yoghurt
175g milk
4 eggs
475g self-raising flour
100g cheddar cheese grated.
½jar Peppadew® Sundried Raisin Tomatoes, drained
How you do it
Combine all dry ingredients
Add cheese and sundried raisin tomatoes.
Mix yoghurt egg and milk together, melt butter.
Add yoghurt mix and butter to dry ingredients.
Use teacups as containers and smear with oil from raisin tomatoes
Fill each cup three quarters with mixture and top with a few Peppadew® Sundried Raisin Tomatoes.
Bake at 180ºC until baked through.
Should the sundried raisin tomatoes start to darken in the oven, cover with a loose sheet of baking paper to prevent burning.
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