Herb & Sun-Dried Tomato Muffins

Prep : 15 Minutes      Bake : 20 minutes      Makes 1 dozen

2              cups all-purpose flour
2              teaspoons baking powder
1              teaspoon snipped dill or 1/4 teaspoon dill weed
1              teaspoon minced fresh thyme  or 1/4 teaspoon dried thyme
1/4           teaspoon baking soda
1/2           teaspoon salt
1/2           teaspoon 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  , finelychopped

1 .       In a large bowl , mix the first 7 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 .
2 .       Filled greased muffin cups 3/4 full . Bake at 374*  for 18 to 20 minutes  or until  a toothpick  inserted  in center comes out clean . Cool for 5 minutes  before removing  the muffins  from pan to a wire rack . Serve warm.

Instead of bread , rolls  or buns  , Serve these muffins . They are good with soup and chili.