Cheesy muffins with sun-dried tomatoes

In these fragrant, hearty muffins, you can feel the delicate creamy taste of cheese, the amazing aroma of thyme and the spicy sourness of sun-dried tomatoes, the fragments of which are mixed into the dough. Snack muffins - they can be used instead of bread with various main courses, or they can be eaten separately with some drink.

Ingredients

• Milk - 250 ml
• Butter (softened) - 50 g
• Hard cheese - 120 g
• Egg - 1 pc.
• Flour - 220 g
• Baking powder - 2 teaspoons
• Dried tomatoes - 50 g
• Tomato paste - 1.5 tbsp. spoons
• Fresh thyme - 5 g
• Dried ground garlic - 0.5 tsp
• Salt - 1 pinch

Directions

1. Prepare all ingredients.
2. The butter should soften - remove it from the refrigerator in advance.
3. Sift flour (a little more than one and a half cups with a capacity of 200 ml).
4. Dried thyme works well in place of fresh thyme.
5. Add salt, ground garlic, baking powder, thyme leaves to the sifted flour. Stir until evenly distributed.
6. In another bowl, add softened butter and tomato paste. Stir until smooth.
7. Beat the egg into the tomato mixture. Stir.
8. Pour in milk of any fat content. Stir.
9. Add wet ingredients to dry ingredients and mix well so that there are no lumps.
10. Grate hard cheese.
11. Add cheese chips to the dough and mix.
12. Cut sun-dried tomatoes into small pieces. Add to the rest of the ingredients. Stir.
13. I installed muffin liners in the mold (I have silicone ones). If you are using an iron mold without liners, grease the cells with butter or vegetable oil. Divide the dough into molds. I filled them with dough almost to the top - it turned out 12 pieces.
14. Send the muffins to bake for 25-35 minutes in a hot oven at a temperature of 200 degrees. The baking time depends on the power of your technique, the size and material of the molds used - be guided by these features. The muffins should be browned. After piercing the finished muffin, the match should come out of the dough dry.
15. Cheese muffins with sun-dried tomatoes are ready. Let them cool slightly in the molds, then remove and cool completely on a wire rack.
16. The muffins are cool and ready to serve.
17. Bon appetit!