Herb & Sun-Dried Tomato Muffins Recipe

Herb & Sun-Dried Tomato Muffins Recipe photo by Taste of Home

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Mom served these muffins instead of bread or buns. Now I make them to serve with soup or chili. — Betsy King, Duluth, Minnesota

This recipe is:

Diabetic Friendly

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Herb & Sun-Dried Tomato Muffins Recipe

Prep: 15 min. Bake: 20 min.

Yield: 12 Servings

15 20 35

Ingredients

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

Directions

In a large bowl, mix the first seven ingredients. In another bowl, whisk the egg, milk and oil. Add to flour mixture; stir just until moistened. Fold in 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 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.

Nutritional Facts 1 muffin equals 161 calories, 8 g fat (2 g saturated fat), 25 mg cholesterol, 277 mg sodium, 18 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

Originally published as Herb & Sun-Dried Tomato Muffins in Taste of Home February/March 2013

Cheddar Tip

Select sharp cheddar when using packaged shredded cheese from recipes that you’d like to have a bolder flavor. If you will be shredding cheese at home from bulk cheddar, you can choose from mild, medium, sharp and extra sharp.