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From: Farah (
Subject:         sun dried tomatoes sub?
Date: July 12, 2009 at 6:47 pm PST

Deb, I would like to try this recipe. What can I use in place of the sun-dried tomatoes. Also, I don't have Italian seasoning. Can I use "Spike" seasoning? Thanks

Savory Olive Muffins with Sun-Dried Tomatoes and Ricotta Cheese

3 cups of whole wheat flour
3 1/2 teaspoons of baking powder
3 tablespoons of Italian Seasoning
1 1/2 teaspoons of sea salt
1 teaspoon of crushed red chili flakes
6 sun-dried tomatoes
1/4 cup of grated extra old cheddar cheese
1/3 - 1/2 cup of ricotta cheese
1/3 - 1/2 cup of black olives, pitted and chopped
2 1/2 teaspoons of olive oil
1 1/2 cups of yogurt mixed with 1/2 cup of water (or reserved liquid from the soaked sun-dried tomatoes)

Soak the sun-dried tomatoes in hot water for 20 minutes. Chop into small pieces, and reserve the soaking liquid.

Grease a 12 cup muffin tin.

In a large bowl, combine the flour, baking powder, Italian seasoning, salt, red chili flakes, chopped sun-dried tomatoes, grated cheddar cheese, ricotta cheese, olives and olive oil.

In a small bowl, combine the yogurt and 1/2 cup of water (or 1/2 cup of the reserved sun-dried tomato soaking liquid instead of the water).

Make a well in the center of the flour mixture and pour in the yogurt mixture. Stir until just combined.

Spoon the batter evenly into the prepared muffin cups. Bake in a preheated 375 degree oven for 25 minutes or until the muffins are nicely browned. Cool for a few minutes in the tin and then transfer to a wire rack to cool. Serve warm.

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