Sun-Dried Tomato & Herb Muffins

Name: Sun-Dried Tomato & Herb Muffins
Total time: 900 s
Yield: 12 servings
Cuisine: American
Ingredients: 2 cup all-purpose flour; 2 tsp baking powder; 1 tsp fresh dill; 1/4 tsp dried thyme; 1/2 tsp baking soda; 1/2 tsp salt; 1/2 tsp pepper; 1 egg; 1 1/4 cup 2% milk; 1/4 cup olive oil; 1/2 cup shredded cheddar cheese; 1/2 cup oil-packed sun-dried tomatoes, finely chopped

Stellareclipse @cook_2983613

Sun-Dried Tomato & Herb Muffins

Stellareclipse @cook_2983613

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Ingredients

15 mins

12 servings

2 cupall-purpose flour
2 tspbaking powder
1 tspfresh dill
1/4 tspdried thyme
1/2 tspbaking soda
1/2 tspsalt
1/2 tsppepper
1egg
1 1/4 cup2% milk
1/4 cupolive oil
1/2 cupshredded cheddar cheese
1/2 cupoil-packed sun-dried tomatoes, finely chopped

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Steps

15 mins

1

Preheat oven at 375º
2

In a large bowl, mix the first seven ingredients. In another bowl, whisk together the egg, milk and olive oil. Add to flour mixture; stir just until mixture is moistened. Fold in the cheddar cheese and the sun-dried tomatoes.
3

Fill greased muffin cups 3/4 full. Bake at 375º for 18-20 minutes on center oven rack. Check doneness using a toothpick inserted in center, when done the toothpick should come out clean.
4

Cool for 5 minutes before removing the muffins from pan to a wire rack. Serve warm.