Sun-Dried Tomato Muffins

 

1

cup milk

1/4

cup vegetable oil

1

egg

2

cups Gold Medal® all-purpose flour

1/4

cup grated Parmesan cheese

1

tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves

2 1/2

teaspoons baking powder

1/4

teaspoon salt

1/2

cup chopped sun-dried tomatoes in olive oil, drained

1/4

cup pimiento-stuffed olives

Grated Parmesan cheese

• 1 Heat oven to 400ºF. Grease bottoms only of 12 regular size muffin cups, or line with paper baking cups.
• 2 Beat milk, oil and egg in large bowl. Stir in flour, 1/4 cup cheese, the basil, baking powder and salt just until flour is moistened. Fold in tomatoes and olives. Divide batter evenly among muffin cups (cups will be almost full). Sprinkle with cheese.
• 3 Bake 18 to 20 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm if desired.