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Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon snipped fresh dill or 1/4 teaspoon dill weed
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon pepper
1 large egg
1-1/4 cups 2% milk
1/4 cup olive oil
1/2 cup shredded cheddar cheese
1/2 cup oil-packed sun-dried tomatoes, finely chopped
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Method:
- Preheat oven to 375°. In a large bowl, mix first seven ingredients. In another bowl, whisk egg, milk and oil. Add to flour mixture; stir just until moistened. Fold in cheese and tomatoes.
2. Fill greased muffin cups three-fourths full. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
Makes 1 dozen.
Originally published as Herb & Sun-Dried Tomato Muffins in Taste of Home February/March 2013
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