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Tomato Muffins
1 cup milk
1/4 cup olive oil
1 egg
2 cups flour
1/2 cup grated parmesan cheese
1 teaspoon dried basil
1/2 teaspoon garlic powder
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup oil-packed sun-dried tomatoes, drained and chopped
1/4 cup finely chopped walnuts
Additional parmesan cheese for topping
Preheat oven to 400ºF. Grease 12 size muffin cups.
Beat milk, oil and egg in medium bowl. In a large bowl, combine flour, parmesan cheese, basil, garlic powder, baking powder and salt. Add wet ingredients to dry ingredients, stirring just until dry ingredients are moistened. Fold in tomatoes and nuts. Turn batter into muffin cups. Sprinkle with additional parmesan cheese.
Bake 18 to 20 minutes or until golden brown. Remove to wire rack to cool.
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