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Sun-dried Tomato Herb Muffins

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs Breads, Cheese/eggs 12 Servings

INGREDIENTS

2 c Flour
1 T Baking powder
1/2 t salt
1/4 t pepper
1 c Milk
1 Egg
1/4 c Olive oil
1/2 c Parmesan cheese, freshly
grated
1/4 c Sun-dried tomatoes, finely
chopped
2 t Fresh thyme, chopped
<<<OR>>>
2 t Fresh oregano, chopped
<<<OR>>>
2 t Fresh dill, chopped
<<<OR>>>
1 t Dried herb

INSTRUCTIONS

Preheat an oven to 375~. Butter standard muffin tins. 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 tins, filling each cup about three-quarters
full. Bake until a toothpick inserted in the center of a muffin comes
out clean, about 20 minutes. Cool in the tins for 3 minutes, then
remove.  Posted to MM-Recipes Digest V4 #9 by rpearson@snowcrest.net on
Mar  13, 1999

A Message from our Provider:

“He who kneels before God can stand before anyone.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 223
Calories From Fat: 97
Total Fat: 11g
Cholesterol: 33.3mg
Sodium: 599.9mg
Potassium: 184.8mg
Carbohydrates: 19.9g
Fiber: 1.6g
Sugar: 1.8g
Protein: 11.4g


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