A lovely, soft, cheesy, pine nut studded savoury muffin, with pieces of sundried tomato. This muffin makes for a great snack, a quick breakfast or even a tasty accompaniment to a salad or other meal.
I haven’t experimented too extensively with savoury muffins. The few times I’d tried in the past I was happy with the results but not ecstatic (apart from my spanakopita muffins – see link at the end). I find they tend to be drier and denser than their sweet counterparts, and most of the time they don’t keep as well either. However, I wasn’t going to give up. At some point I found myself with some pine nuts and an empty blog category on my hands, so I decided it was time to try again.
I found a recipe that sounded really good, and decided to keep the basic muffin ingredients and just switch the add-ins to suit what I had in mind (and in cupboard). Thus the Cheddar, Sundried Tomato and Pine Nut Muffin was born. Well, I think I’ll be using this base for any future experiments as well. The ratios really work and the inside is tender and soft.
Store the muffins in an airtight container, or put them in the fridge to keep a bit longer. They also freeze well, and only need a few seconds in the microwave to become good as new. In fact I love them even more when warm, with a pat of butter on top…
The quantities below make 14 muffins, I used two 6-hole pans plus two individual silicone muffin moulds. You might not need the extra two, it depends on the size of your pans.