Sun Dried Tomatoes Mini Cakes
Do you have a jar of sun-dried tomatoes at home? and always throw away the oil once all the tomatoes have been used? Then, this recipe is for you!
This recipe is another golden nugget found on Lauren’s blog (@lolotambouille). It is always such a pleasure baking her recipes because they never fail me! You will find the direct link to Lolo’s recipe, right HERE!
Enjoy & Bon Appetit!
As always, you will find the Step-by-Step Video below the recipe.
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Sun Dried Tomatoes Mini Cakes
Equipment
Ingredients
- 3 eggs
- 1/2 cup (120 g) milk
- 1/4 cup (55 g) Rosemary Olive Oil
- 3/4 cup (95 g) flour (Sifted)
- 2 1/2 tsp (12 g) baking powder
- 3/4 cup (95 g) corn starch
- 3/4 cup (75 g) Parmesan cheese (Grated)
- 7 oz (200 g) Sun dried tomatoes in oil (Chopped – Keep the oil)
Instructions
- Preheat oven to 350F/180C.
- On a chopping board, chop the sun dried tomatoes. Put them back in the oil. Set aside.
- In a mixing bowl, whisk together Eggs, Milk and Rosemary Olive Oil.
- Mix in the flour, baking powder and corn starch.
- Fold the Parmesan cheese, and add the jar of sundried tomatoes (Oil included – It's full of flavors). Mix until combined.
- Place your Mini Loaf Flexipan® Tray on the top of your Medium Perforated Baking Sheet.
- Using your mini Ladle, scoop the batter into each well of your Flexipan®.
- Bake for 20 minutes at 350F/180C. (Every oven heats differently, monitor your muffins from 18min)
- Once your Sun Dried Tomatoes Mini cakes are out of the oven, let them cool down for about 10min. Then, Unmold, Serve and Enjoy! Bon Appetit!
Video
Special Notes
Nutrition
