Sun Dried Tomatoes Mini Cakes

bakingwithnessa

These Sun Dried Tomatoes Mini cakes are quick to prepare and bake. They are perfect for an aperitif or with a side salad.

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Prep Time 10

Bake / Cook Time 20

Total Time 30

Course Appetizer

Cuisine French

Servings 8

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!

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https://bakingwithnessa.com/sun-dried-tomatoes-mini-cakes/