Sun-dried Tomato Herb Muffins
| 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
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Nutrition (calculated from recipe ingredients)
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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