-
Prep Time15 minutes
-
Cook Time20 minutes
-
Serving9
These savory corn muffins with sun-dried tomatoes and broccoli are a delicious alternative to sweet muffins. They are flavorful, filling and easy to prepare, making them perfect for breakfast, a snack or a side dish served with soup.
The combination of cornmeal and all-purpose flour gives these muffins a beautiful golden color and a slightly rustic texture. Chopped sun-dried tomatoes add a rich, slightly sweet flavor, while a piece of broccoli baked in the center of each muffin makes them both colorful and interesting.
These savory corn muffins are great for lunch boxes, picnics or a hearty breakfast. They can also be served with boiled eggs, cream cheese or a bowl of warm soup.
Ingredients
Directions
Add the eggs, milk and oil to a bowl. Mix well.
Add the cornmeal, all-purpose flour, baking powder and salt. Mix until combined.
Add the chopped sun-dried tomatoes and mix well.
Line a muffin pan with paper liners and divide the batter evenly among them.
Place one small piece of broccoli in the center of each muffin.
Bake at 180°C (350°F) for about 20 minutes, or until golden and cooked through.
