Savoury Italian Cupcakes

Name: Savoury Italian Cupcakes
Total time: 45 min
Yield: 12
Ingredients: 2 large eggs; 0.5 cup sunflower oil; 0.75 cup Greek yogurt; 1 cup Parmesan (grated); 0.5 cup sun-dried tomatoes (chopped); 2 Tbsps Basil (shredded); 1.5 cups all-purpose flour; 2 tsps Baking powder; 0.5 tsp baking soda; 0.5 tsp salt

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Health Score:

7,3 / 10

Difficulty:

easy

Difficulty

Preparation:

45 min.

Preparation

Ingredients

for

muffins

Ingredients: 2 large eggs; ½ cup sunflower oil; ¾ cup Greek yogurt; 1 cup Parmesan (grated); ½ cup sun-dried tomatoes (chopped); 2 Tbsps Basil (shredded); 1 ½ cups all-purpose flour; 2 tsps Baking powder; ½ tsp baking soda; ½ tsp salt

How healthy are the main ingredients?

Parmesan Basil egg salt

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Product recommendation

Suggested variation; try making your own oven-dried tomatoes for this recipe: cut 16 medium tomatoes in half and spread out in a roasting tin. Drizzle with olive oil and season with salt and pepper then cook in the oven on its lowest setting for 2 - 3 hours.

Preparation steps

Preheat the oven to 180°C (160 fan) | 350°F | gas 4 and line a 12-hole muffin tin with paper cases.

Beat the egg in a jug with the oil, yoghurt and cheese until well mixed.

Mix the sundried tomatoes, basil, flour, raising agents and salt in a bowl, then pour in the egg mixture and stir just enough to combine.

Divide the mixture between the paper cases, then bake in the oven for 20 - 25 minutes. Test with a wooden toothpick, if it comes out clean, the muffins are done. Transfer the muffins to a wire rack and leave to cool completely.