herbs & sun deied tomato muffins
Diabetic Exchange 1 1/2 fat, 1 starch.
No Image
prep time
15 Min
cook time
20 Min
method
Bake
yield
12 serving(s)
Ingredients
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon fresh dill,snipped
- 1 teaspoon fresh thyme,minced
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 large egg
- 1 1/4 cups milk 2%
- 1/4 cup olive oil
- 1/2 cup cheddar cheese, shredded
- 1/2 cup sun dried tomatoes, finely chopped
How To Make herbs & sun deied tomato muffins
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Step 1In a large bowl, mix the first seven ingredients. In another bowl, whisk together the egg, milk, and olive oil. Add to flour mixture; stir until mixture is moistened. Fold in the cheddar cheese and the sun dried tomatoes.
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Step 2Fill greased muffin cups 3/4 full. Bake at 375 for 18 to 20 minutes or until a toothpick inserted in center comes out clean. Cool for 5 minutes, serve warm.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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