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Snacking Surprise Muffins
Learn how to make muffins that everyone loves and that don't take a PhD in Pastry Arts to prepare.
Sun-Dried Tomato Scones
Prep and Cook Time: 20 minutes
Yield: Makes 1-1/2 dozen scones
Ingredients:
2
cups buttermilk baking mix
1/4
cup (1 ounce) grated Parmesan cheese
1-1/2
teaspoons dried basil
2/3
cup reduced-fat (2%) milk
1/2
cup chopped drained oil-packed sun-dried tomatoes
1/4
cup chopped green onions
Preparation:
1.
Preheat oven to 450°F. Lightly grease baking sheet; set aside. Combine baking mix, cheese and basil in medium bowl.
2.
Stir in milk, tomatoes and onions. Mix just until dry ingredients are moistened. Drop by heaping teaspoonfuls onto prepared baking sheet.
3.
Bake 8 to 10 minutes or until light golden brown. Remove baking sheet to cooling rack; let stand 5 minutes. Remove scones and serve warm or at room temperature.
Nutritional Information:
| Serving Size: 1 scone | |
| Sodium | 197 mg |
| Protein | 2 g |
| Fiber | <1 g |
| Carbohydrate | 10 g |
| Cholesterol | 2 mg |
| Saturated Fat | <1 g |
| Total Fat | 3 g |
| Calories from Fat | 37 % |
| Calories | 71 |
Dietary Exchange:
| Fat | 1/2 |
| Vegetable | 1/2 |
| Starch | 1/2 |
This recipe appears in:
Biscuits & Scones
