Savoury muffins with sun-dried tomatoes

40 min

200g Italian "00" flour

3 eggs

100g Emmental type cheese

60g pitted black olives

100g Valbona Sun-dried Tomatoes in oil

150ml milk

50g grated Parmigiano Reggiano cheese

60g sunflower oil

1 sachet yeast for savoury tarts

Salt and pepper


1 - Beat the eggs with the milk in a bowl. Add the sunflower oil and the grated Parmigiano Reggiano cheese. Season with salt and pepper as required.

2 - Sieve the yeast with the flour and add it to the mixture. Mix the ingredients well using a manual or electric whisk. Add the diced cheese, the drained chopped sun-dried tomatoes and the chopped olives. Mix well with a spoon.

3 - The mixture should be quite thick. Pour the mixture into ramekins and bake at 180°C (static) for 25 minutes. Serve warm.