• Difficulty: 1
  • Cost: 1
  • Preparation: 1
  • Servings: 12

An idea that came to me to use dried tomatoes that had been languishing in my pantry for a long time. With the doses I indicate I have made 24 (therefore for 12 people considering 2 each). At my house, however, these Dried Tomato Muffins were made out in just a few minutes: I only saved 4 for my wife and me.


  • 300 gr flour
  • 100 ml milk
  • 2 egg
  • 100 ml seed oil
  • 1-2 pinches salt
  • packet of yeast for pizzas and savory pies
  • 12 dried cherry tomatoes
  • 20 green olives in brine, pitted
  • to taste freshly ground black pepper


  1. First, chop the dried tomatoes with a knife and – after having drained and dried them – the olives.
  2. Keep it all aside. Turn on the oven and bring it to a temperature of 180 °.
  3. Now beat the eggs and add a pinch of salt and a grind of black pepper.
  4. Add the milk, oil, flour and yeast and mix well with the help of an electric whisk, however, using it at low speed.
  5. Once you have a homogeneous mixture, add the tomatoes and olives.
  6. Then take the muffin molds and put inside the cups that you can easily find on the market.
  7. Pour the mixture into each mold, sprinkle the surface of each muffin with sesame seeds and put everything in the preheated oven for 25-30 minutes.
  8. Remove from the oven, and serve the muffins after letting them cool.

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