Quick to mix up and they go wonderfully with a pot of hot soup!
Sun-Dried Tomato and Parmesan Muffins
- 1 cup low-fat milk
- ¼ cup extra virgin olive oil or vegetable oil
- ¼ cup liquid Egg Beaters© or 1 egg
- 2 cups all-purpose flour
- ¼ cup Parmesan cheese (green can is fine)
- 2½ tsp baking powder
- 1 tsp dried basil
- ¼ tsp salt
- ½ cup finely chopped sun-dried tomatoes
- 2 Tbsp Parmesan cheese
Preheat the oven to 400° and spray a 12 count muffin tin with cooking spray.
Cover the sun-dried tomatoes with boiling water, let sit for 5 to 10 minutes to rehydrate. You can also substitute oil packed, drain and chop (no rehydration needed).
In a large mixing bowl whisk the milk, oil and egg together.
In a medium mixing bowl combine the flour, Parmesan cheese, baking powder, basil and salt.
Add to the wet, whisk till just mixed. Stir in the tomatoes.
Divide evenly between the muffin tins (they will be full). Sprinkle the remaining cheese on top and bake for 18 to 20 minutes, or until golden brown.
Pop out and let cool a bit on a cooling rack, serve with butter on the side.
Makes 12 muffins.