Sun Dried Tomato Muffins

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     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
    2 Eggs
    1/2 c. Vegetable Oil
    1 1/2 c. skim milk
    Preheat oven to 400°.  Grease the bottoms of 12 large muffin tins.
    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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