| Sundried Tomato - Herb Muffins
| 300 g | flour |
| 1 tbsp | baking powder |
| ½ tsp | salt |
| ¼ tsp | pepper |
| 250 ml | milk |
| 1 | egg |
| 80 ml | olive oil |
| 60 g | Parmesan cheese, grated |
| 60 g | finely chopped sundried tomatoes in oil drained |
| 2 tsp | chopped fresh thyme,oregano or dill, or 1 tsp dried herb |
Method
Preheat oven to 375°F / 190°C. Butter/grease muffin pan.
In a large bowl stir and toss together the flour, baking powder, salt and pepper. Set aside.
In a medium bowl whisk together the milk, egg and oil until smooth. Add the cheese tomatoes and herb and stir until blended. Add to the combined dry ingredients and stir just until blended.
Spoon into the prepared muffin pan, filling each cup about three-fourth full. Bake until toothpick inserted in the centre of a muffin comes out clean, about 20 minutes.
Let cool in the pan for 3 minutes, and then remove.
In a large bowl stir and toss together the flour, baking powder, salt and pepper. Set aside.
In a medium bowl whisk together the milk, egg and oil until smooth. Add the cheese tomatoes and herb and stir until blended. Add to the combined dry ingredients and stir just until blended.
Spoon into the prepared muffin pan, filling each cup about three-fourth full. Bake until toothpick inserted in the centre of a muffin comes out clean, about 20 minutes.
Let cool in the pan for 3 minutes, and then remove.
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Author: fim 
  member since 17/04/2008 
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