Whole Wheat Muffins with Sorrel and Parmesan

What you Need :

  • 2 cups (250 g) whole-rye flour (or whole-wheat)
  • 1/2 tsp salt
  • 1 1/2 Tbsp baking powder
  • 2 tsp sugar
  • 3 oz (75 g) Parmesan, grated
  • 3.5 oz (100 g) fresh sorrel
  • 2.6 oz (75 g) sun-dried tomatoes, chopped
  • 1 egg
  • 1 cup (240 ml) milk
  • 3 Tbsp water
  • 6 Tbsp (90 ml) oil

How to Make:

Preheat the oven to 375 F (190C) temperature. Place the sorrel in a medium pot with a little bit of water and cook stirring occasionally until wilt. Transfer to a coriander, cool and squeeze as much water as possible. In a large bowl, mix the flour, salt, baking powder and sugar. Stir in 2 oz (50 g) of the Parmesan. In another bowl, beat together the egg, milk, water and oil. Pour the wet mixture into the dry one and stir just until incorporated. Ten mix in the sorrel. Spoon the mixture into the muffin cases and sprinkle with the remaining Parmesan on top. Bake for 30-35 minutes.

Recipe courtesy of: http://mykitchenaffair.blogspot.com