Last week in class we did recipe development. I was so excited to create a recipe for baked goods. I think it turned out pretty good. This is my version on test 6
Cheesy Sun Dried Tomato Muffins
Notes: If using non-oil packed sun dried tomatoes only use 1 oz. Pour boiling water to cover and let soak until soft, about 10 minutes. Chop and proceed with recipe.
1 oz. block parmasen cheese, divided
1 1/2 C. flour
1/2 t. baking powder
1/2 t. salt
2 T. sugar
1/2 C. mozzarella
1 C. milk
3 oz. butter, melted and cooled
2 oz. oil-packed sun dried tomatoes, chopped into 1/2" pieces
Preheat oven to 375 degrees. Grease 6 muffin cups.
Cut Parmesan cheese in half. Cut one half into 6 pieces, shred the other half and set aside until needed.
In medium bowl, whisk together flour, baking powder, salt, and sugar. Add in mozzarella cheese and stir to combine. Make well in center.
In a separate bowl, beat egg into milk. Stir in Butter. Pour into well of flour mixture. Mix together just until wet. Add tomatoes and fold in.
Spoon batter into muffin cups until 1/3 full. Place one piece of Parmesan cheese in each cup. Place another spoonful of batter to cover cheese. Cups will be almost full. Top batter with shredded cheese.
Bake 15-20 minutes.