Sun-dried Tomato Pistachio Polenta Muffins

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Sun-dried Tomato Pistachio Polenta Muffins

 

2/3 cup Marinated sundried julienned tomatos, and Olive Oil combined

2 Eggs

2 T. Honey

1 T fresh Basil

1 t. Dried Oregano

13/4 cup Flour

3/4 cup Polenta flour

3/4 t. Salt

1 t. Baking Powder

1/2 t. Baking Soda

3/4 cup Plain Yogurt

2/3 cup chopped unsalted Pistachios

2 oz. grated Romano Cheese

 

 

 

 

 

Preheat oven to 375 degrees. Grease 10 large muffin tins. Whisk eggs until

light. Add honey, herbs, tomatoes and olive oil. Stir until well combined. Mix

dry ingredients together and then alternating with yogurt, combine with the wet

mixture. Reserving 2 T. each, stir in Romano and pistachios. Spoon into muffin

tins, and sprinkle with remaining cheese and pistachios. Bake 20 minutes until

golden brown. Serve with a salad and a glass of wine!

 

Makes 10 large muffins

Source: Chelsea for Rolling in Dough blo

Formatted by Chupa Babi: 07.10.08

 

" We started with some sun-dried tomatos that I had been marinating in olive oil,

garlic and basil, and added chopped pistachios, corn meal, Romano cheese and

herbs. The batter was a lovely orangey color, flecked with green herby bits. I

knew these were going to be special muffins. And they were. Warm, substantial,

with a hint of cheese and garlic herb flavor, they were be an elegant addition

to a winter dinner of soup and salad. The cornmeal gives each bite a nutty

crunch, and the color and flavor of the pistachios was subtle. Give these a try,

you'll come to see muffins in a whole new light. Cheers! "

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