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.
