Herb & Sun-Dried Tomato Muffins |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Mom served these muffins instead of bread or buns. Now I make them to serve with soup or chili. Betsy King, Duluth, Minnesota Ingredients:
2 cups king arthur unbleached 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 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 |
Directions:
1. 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. Yield: 1 dozen.
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