These muffins were baked in my kitchen on a fine Sunday morning. However, if you don’t have lazy bones like mine, you can easily whip this up on any weekday. Like most breakfast muffins, the batter can be prepared the night before and baked the next morning while you get ready to hit the road. It’s always a wonderful feeling to start the day with something freshly baked.
Few weeks’ back, a lovely lady approached me from Mooney Farm to try their sun-dried tomatoes. I was thrilled seeing the different variety they have and ideas started popping in my mind on how to use them. Rich with a blend of spices, all these have a very distinct flavor of it’s own and that makes it interesting to add in a variety of dishes.
For these muffins, I chose to use the Italian herb sun-dried tomatoes, which when mixed with the spicy jalapeño and salty parmesan created a perfect depth of flavor. As it bakes, the kitchen starts smelling like a bakery store and the sizzling sounds truly tests your patience. Get busy with some other work and ignore the kitchen for a while! Sometimes, the easiest recipe is the trickiest one. I learnt it the hard way that over mixing a muffin batter will make it tough and all the effort you invested will be a waste. Go slow and mix the ingredients with a wooden spoon or rubber spatula just until everything is combined. If you have a savory tooth like me, go ahead and give this recipe a try. Spread some salted butter on it, enjoy it plain along with a cup of tea or and save some to enjoy with your soup for dinner.
