Sun-dried tomatoes, olives, basil and feta cheese turn ordinary muffins into savory Mediterranean delights.
| 2 |
|
cups all-purpose flour |
| 1 |
|
tablespoon sugar |
| 1 |
|
tablespoon baking powder |
| 1/3 |
|
cup drained sun-dried tomatoes, finely chopped |
| 1/3 |
|
cup crumbled feta cheese |
| 1/4 |
|
cup chopped fresh basil leaves* |
| 1/4 |
|
cup chopped pitted ripe olives |
| 3/4 |
|
cup milk |
| 1/4 |
|
cup LAND O LAKES® Butter, melted |
| 1 |
|
egg |
| 2 |
|
tablespoons grated Parmesan cheese |
Heat oven to 400°F. Combine flour, sugar and baking powder in medium bowl. Stir in tomatoes, feta cheese, basil and olives.
Combine milk, butter and egg in small bowl until well mixed. Add to flour mixture; stir just until moistened.
Spoon batter evenly into greased or paper-lined muffin pan. Sprinkle each muffin evenly with Parmesan cheese. Bake for 15 to 20 minutes or until lightly browned and toothpick inserted in center comes out clean. Serve warm.
*Substitute 2 teaspoons dried basil leaves.
