Cheesy Sun-Dried Tomato Muffins

1. 1

   Preheat oven to 350u00b0F. Lightly spray a 12-hole muffin pan with oil.

2. 2

   Sift flour and salt together into a large bowl. Stir in 1/2 cup of cheese, sun dried tomatoes, basil and pine nuts. In a small bowl, combine milk, butter and egg.

3. 3

   Make a well in the center of the dry ingredients. Add milk mixture all at once. Mix lightly, until just combined.

4. 4

   Spoon mixture evenly into prepared pan. Sprinkle with 1/4 cup of cheese.

5. 5

   Bake 20-25 minutes, until cooked when tested with a skewer. Cool in pan 5 minutes. Transfer to a wire rack.

* Per serving · 4 servings · Values may vary.

No additional tips available.