Sun Dried Tomatoes Mini Cakes
These Sun Dried Tomatoes Mini cakes are quick to prepare and bake. They are perfect for an aperitif or with a side salad.
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
Nutrition Facts
Sun Dried Tomatoes Mini Cakes
Amount Per Serving
Calories 271
Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 4g25%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 69mg23%
Sodium 380mg17%
Potassium 453mg13%
Carbohydrates 27g9%
Fiber 2g8%
Sugar 1g1%
Protein 8g16%
Vitamin A 506IU10%
Vitamin C 25mg30%
Calcium 225mg23%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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