Wednesday, 4 May 2011
This one's for you Corina!
Salami, artichoke hearts, sun-dried tomatoes and cheese go well together on more than a platter.
Makes 12 muffins
2 cups all-purpose flour
2 tsps. baking powder
1/2 tsp baking soda
1 cup buttermilk
1/2 cup olive oil
1 jar (6 oz.) marinated artichoke hearts, drained and chopped
1/2 cup oil-packed sun-dried tomatoes, drained and chopped
1/3 cup fresh basil leaves, chopped
3 oz. thinly sliced salami, chopped
1/2 cup freshly grated Parmesan cheese
Preheat oven to 375 F. Use paper liners to line a 12-cup muffin pan.
In a large bowl, whisk together flour, baking powder, salt and baking soda.
In a medium bowl, whisk together eggs, buttermilk and oil until well blended.
Add the egg mixture to the flour mixture and stir until just blended. Gently fold in artichokes, tomatoes, basil and salami.
Divide batter equally among prepared muffin cups. Sprinkle with cheese.
Bake in preheated oven for 20 to 25 minutes or until tops are golden and a toothpick inserted in the centre comes out clean. Let cool in pan on a wire rack for 3 minutes, then transfer to the rack.
Serve warm or let cool completely.
From The Province, April 25, 2011