These Sundried Tomato Savoury Muffins with rainbow hummus Frosting Look as amazing as they taste. A wonderful twist on the sweet treat that muffins/cupcakes; this savoury version is a quick & healthy on-the-go snack.
Combine the flour, baking powder, baking soda, salt, red paprika and cumin. You can easily do this in a large bowl, with a whisk or in a stand mixer.
Next, add the butter, eggs and milk. It helps if the butter is very soft, almost melted. Mix until you obtain a consistent texture, with no lumps.
Fold in the sundried tomatoes and sunflower seeds. (If you're including any add-ins then fold them in here too)
Divide the batter in a lined or greased muffin tin - fill each mould to the top.
Bake in the oven at 175ºC for 18-20 minutes, until the top of the cupcakes becomes golden.
You can enjoy them warm as is (even better with a swipe of garlic butter/ homemade herby compound butter). Or you can top them with some rainbow hummus frosting. They will be delicious.
How to Store the Sundried Savoury Muffins:
Store the "naked" cupcakes in an air-tight container in your pantry/cupboard for up to 7 days.
The "frosted" cupcakes can be stored in the fridge in an air-tight container for 2-3 days. They are best enjoyed right after frosting.
Video
Notes
Optional Add-ins are listed in the blog post
Ingredient Notes:
The Sunflower Seeds: It's best to lightly toast these for a couple of minutes before adding them to the muffin mix. This will make them taste ( and smell) delicious.
Sundried Tomatoes: For this recipe, I actually used store-bought sundried tomatoes but it is possible to make homemade sun dried tomatoes, if preffered. They can be made from a variety of different types of tomatoes including grape, plum (roma tomatoes) and cherry tomatoes. I don't yet have a sun-dried tomatoes recipe up on the blog, but it's coming soon.
Note* For the perfect tomato consistency, you can blitz them in a food processor, until the desired consistency. Alternatively, chop very finely.