| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Breads, Cheese/eggs |
12 |
Servings |
INGREDIENTS
| 2 |
c |
Flour |
| 1 |
tb |
Baking powder salt 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 |
ts |
Fresh thyme; chopped |
|
|
<<<OR>>> |
| 2 |
ts |
Fresh oregano; chopped |
|
|
<<<OR>>> |
| 2 |
ts |
Fresh dill; chopped |
|
|
<<<OR>>> |
| 1 |
ts |
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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