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Sun-Dried Tomato & Herb Muffins

Serve these in place of rolls or plain ol' bread at your next dinner, your family will thank you!

2 cups all-purpose flour
2 tsp baking powder
1/4 tsp dill weed (or 1 tsp fresh dill weed)
1/4 tsp dried thyme (or 1 tsp fresh thyme)
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp pepper
1 egg
1-1/4 cups 2% milk
1/4 cup olive oil
1/2 cup shredded cheddar cheese
1/2 cup oil-packed sun-dried tomatoes, finely chopped

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 tomatoes.

Fill greased muffin cups three-fourths full.  Bake at 375 for 18-20 minutes or until a toothpick inserted in center comes out clean.  Cool for five minutes before removing muffins from plan to a wire rack.  Serve warm!


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08/26/2013 9:52AM
Sun-Dried Tomato & Herb Muffins
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