Ingredients
- 2 eggs
- 65 ml olive oil
- 200 g buttermilk
- 2 tsp tomato paste
- 200 g flour
- 40 g parmesan
- 75 g cherry tomatoes
- ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp dried oregano
- ½ tsp salt
- Pepper
- For the frosting
- 300 g cream cheese
- 200 g sundried tomatoes
- Pepper
- For the topping
- 50 g pine nuts
Instructions
- Preheat the oven to 180°C.
- Mix the eggs, olive oil, buttermilk and tomato paste. Stir in the flour, grated parmesan, baking powder, baking soda and oregano. Finely chop the cherry tomatoes and add to the dough. Season with salt and pepper.
- Grease the mini-muffin forms with olive oil and distribute the dough evenly. Bake for 15 – 18 minutes.
- Meanwhile, grind the sundried tomatoes in a food processor. Add the cream cheese and mix again. Season with pepper and fill into a piping bag. Save in the fridge for later.
- Let the muffins cool completely, then top with the sundried tomato frosting and pine nuts.
Recipe & Picture: Liz Sinner
