Sun Dried Tomato Muffins
Serve these with a soup and salad.
3 c. flour
1 1/2 Tbsp. Baking Powder
1 1/2 tsp. salt
2 Tbsp Sugar
1/4 c. Sun-Dried Tomatoes, Oil-Packed -- drain, chopped
2 green onions finely chopped
1/3 c. Grated Parmesan Cheese
1/2 c. Vegetable Oil
1 1/2 c. skim milk
Preheat oven to 400°. Grease the bottoms of 12 large
Sift flour, baking powder & salt in a large bowl. Mix the eggs,
oil and milk. Toss the tomatoes, scallions & cheese with dry ingredients.
Make a well in center, pour in liquids. Stir until just combined,
avoiding over stirring.
Fill muffin tins 2/3 full. Bake 20-25 minutes, until golden brown.
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