Savoury Italian Cupcakes
7,3 / 10
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.
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.