1/2
cup chopped sun-dried tomatoes in olive oil, drained
1/4
cup pimiento-stuffed olives
Grated Parmesan cheese
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Steps
1
Heat oven to 400°F. 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.
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Keep these savory muffins moist by using the sun-dried tomatoes packed in olive oil. Rehydrated sun-dried tomatoes, although equally delicious, will make for a drier muffin.
Cut up the fresh basil quickly by placing it in a small cup and cutting it with kitchen scissors until it is in small pieces.
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Nutrition Facts
Serving Size:1 Serving
Calories
150
Calories from Fat
65
Total Fat
7 g
Saturated Fat
2 g
Cholesterol
20 mg
Sodium
300 mg
Potassium
140 mg
Total Carbohydrate
18 g
Dietary Fiber
1 g
Protein
5 g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
4%
4%
Calcium
12%
12%
Iron
6%
6%
Exchanges:
1 Starch; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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