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Herb & Sun-Dried Tomato Muffins

Source: Taste of Home

Nice side dish with a hearty salad or with a Mediterranean dish

Ingredients

  • 1 egg
  • 1/4 c. olive oil
  • 1-1/4 c. milk
  • 2 c. unbleached all-purpose white flour
  • 2 t. baking powder
  • 1/2 t. baking soda
  • 1/4 t. dried dill weed
  • 1/4 t. dried thyme
  • 1/2 t. salt
  • 1/2 t. pepper
  • 1/2 c. low-fat shredded cheddar cheese
  • 1/2 c. oil-packed sun-dried tomatoes, finely chopped

Instructions

In a large bowl, mix flour, baking powder, baking soda, dill week, thyme, salt and pepper.

In another bowl, mix the egg, milk and olive oil. Add to the flour mixture; stir just until moistened. Fold in cheddar cheese and sun-dried tomatoes.

Fill greased muffin cups ¾ full.

Bake at 375 degrees for 18-20 minutes or until toothpick inserted in center comes out clean.

Cool for 5 minutes before removing from pan. Move to a wire rack and serve warm.

NOTE: Makes 12