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Herb & Sun-Dried Tomato Muffins

 Herb & Sun-Dried Tomato Muffins
Mom served these muffins instead of bread or buns. Now I make them to serve with soup or chili. — Betsy King, Duluth, Minnesota
12 ServingsPrep: 15 min. Bake: 20 min.

Ingredients

  • 2 cups King Arthur Unbleached 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

  • Preheat oven to 375°. In a large bowl, mix first seven
  • ingredients. In another bowl, whisk 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 18-20 minutes or
  • until a toothpick inserted in center comes out clean. Cool 5 minutes
  • before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.

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Herb & Sun-Dried Tomato Muffins (continued)

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.