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Salty muffins with dried tomato

Salty muffins with dried tomato


  • Easy
  • 30 minutes
  • For 6 people
  • 0.5 € / person
  • 324kcal per 100g.

How to make salty muffins with dried tomato.

Today we are going to make muffins , but not just any recipe, do not expect to find a chocolate or lemon dessert , or a perfect snack for breakfast, today I bring you some salty muffins with dried tomatoes .

As when cooking, the imagination is free, nothing prevents us from preparing salty muffins .

The reality is that they are baked buns in the typical muffin capsules but we will want to enjoy them as an aperitif. If it has never occurred to you or you have never dared, with this recipe I encourage you to start.

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On this occasion the main ingredient is dried tomato , we will accompany it with aromatic herbs and Parmesan cheese, with which the final flavor will remind us of that of a margarita pizza, which makes them perfect for a picnic , a picnic or a brunch , I assure you that they are very good.

This would be a very Italian option of the other salty muffins you have on the blog, with goat cheese and dry tomato , really yummy the two.

Preparation of salty muffins

  1. In a bowl, beat the egg with the milk, season and add the aromatic herbs, oregano and thyme. 
  2. Add the flour and the chemical yeast. Mix until the ingredients are well integrated.
  3. Grate the Parmesan cheese and add it to the mixture.
  4. I have used dried tomatoes preserved in olive oil. It is about cutting them into cubes and adding them to the previous mixture.
  5. If we only have dried tomatoes, without macerating in oil, what we do is leave them to soak in lukewarm water for 1 or 2 hours until they hydrate. We add them hydrated and chopped to the previous mixture.
  6. Fill our capsules with the mixture, leaving 1/3 of the total height free.
  7. Ideally, we put the capsules in a cupcake dish, so we will not risk the capsules deforming with the weight of the dough during baking.

Baking the salty muffins

  1. We preheat the oven to 180º C, about 10 minutes before baking so that the oven reaches that temperature.
  2. Bake at 180º C in the middle tray (tray or not, but try to keep them in a resistant paper capsule) for 18 or 20 minutes. Temperature with heat up and down, with air.
  3. We check that the muffins are ready by pricking them with a stick and checking that it comes out clean.
  4. We let the muffins cool on a rack before enjoying them.

We can enjoy these hot or cold muffins. They are a great alternative for an aperitif or a country meal, a snack delight that you will surely like.

You can see in this step by step how to prepare this  recipe for salty cheese and tomato muffins . Do not miss any detail and they will be perfect.

Tips for perfect salty dry tomato muffins

  • As always the ingredients must be of quality, guarantee of a good result.
  • What will make the difference in this case is that the dried tomatoes are marinated in olive oil and spices. You can buy these preserved tomatoes or prepare the preserves yourself.
  • At home we can prepare our own dried tomatoes in oil. You just have to chop some dried tomatoes well after having rehydrated them in water, and store them for a few months in a glass jar covered in extra virgin olive oil, accompanied by a few leaves of thyme and oregano. Use the aromatic herbs that we like the most, rosemary, thyme, oregano …
  • They will keep for months and we will have them ready for a multitude of preparations.

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