As many of you know, I live in the northern province of Germany Schleswig-Holstein. It’s an agrarian country and now everywhere the rapeseed is blooming, it is also called the fifth season.
Bees produce wonderful honey and you can use the oil in your kitchen or for your vehicle as biodiesel. My sons are fascinated that the seed is also used in pyrotechnic articles. It is said that rapeseed oil is healty because of its special fatty acids. I like the lightly nutty taste and use it often instead of olive oil.
I had some leftover sundried tomatoes. I soaked them in rapeseed oil from Schleswig-Holstein and duplicated these wonderful
Sundried Tomato Muffins
from Tülin at domestic cat
The nutty taste of the rapeseed oil corresponds well with the tomatoes and olives.
-==== REZKONV-Recipe – RezkonvSuite v1.1
240 ml Milk, 1 cup
48 grams Olive oil, 60 ml, 1/4 cup *
1 Egg size M
270 grams All purpose flour, 2 cups
20 grams Shredded parmesan, 1/4 cup
1 tablesp. Chopped fresh basil or 1 tsp dried basil
2 1/2 teasp. Baking powder
1/4 teasp. Salt
60 grams Sun dried tomatoes in olive oil, 1/2 cup*
35 grams Pimiento olives, 1/4 cup
Additional parmesan for topping
============================== SOURCE ==============================
— Edited *RK* 05/23/2006 by
— Ulrike Westphal
Start by heating your oven to 200 °C and grease the muffin pan. In a
shallow bowl combine milk, olive oil and egg. Add flour, shredded
parmesan, basil, baking powder and salt and stir just until the
flour moistened. Do not stir too much or the result will be rubbery,
hard muffins. After adding chopped tomatoes and olives, stir once
more and fill the muffin cups. Sprinke with additional parmesan and
put in the preheated oven. It will take 18-20 mins to have amazingly
smelling hot small bread/muffins. Remove immediately from the pan
and leave to cool on wire rack. Bon apetito!
* Ulrike: I used rapeseed oil. I soaked my sundried tomatoes in
weekend herb blogging at Lucullian Delights (http:lucullian.blogspot.com/ defunct now)