Goat Cheese & Sun-Dried Tomato Madeleines

• Vegetarian

• Produce

  • 12 Basil, leaves
  • 2 jars Sun dried tomatoes

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 1 1/4 cup All-purpose flour
  • 1 tsp Baking powder
  • 1 Salt & pepper

• Oils & Vinegars

  • 5 tbsp Olive oil

• Nuts & Seeds

  • 50 g Walnuts

• Dairy

  • 200 g Goat cheese
  • 1/2 cup Milk

Found on delscookingtwist.com

Description

Ingredients

• 1 ¼ cup all-purpose flour
• 3 large eggs
• 1 tsp baking powder
• 5 tbsp olive oil
• ½ cup of milk
• 200g goat cheese
• 2 jars of sun-dried tomatoes
• 50g walnuts
• 12 basil leaves
• Salt & pepper

Directions

• Preheat the oven to 350°F (180°C).
• Cut the sun dried tomatoes and the goat cheese into pieces.
• Heat the milk in a small saucepan. Beat the eggs, flour, baking powder, salt & pepper in a large bowl. Stir in the olive oil and the hot milk.
• Stir in the dried tomatoes, walnuts and goat cheese, and gently fold in the basil leaves. Blend the mixture but do not over mix.
• Pour the batter into each cavity of a nonstick madeleine pan, up to three-fours full. If you dont have a nonstick madeleine pan, brush each cavity with melted butter or using a cooking spray.
• Bake for 20-25 minutes in the oven until golden brown.
• Remove the madeleines from the pan and let them cool completely on rack before serving.