Sun-dried tomatoes, olives, basil and feta cheese turn ordinary muffins into savory Mediterranean delights.
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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 large Land O Lakes® Egg
2 tablespoons grated Parmesan cheese
*Substitute 2 teaspoons dried basil leaves.
Heat oven to 400°F. Grease or place paper baking cups into muffin pan. Set aside.
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 prepared pan. Sprinkle each muffin evenly with Parmesan cheese. Bake 15-20 minutes or until lightly browned and toothpick inserted in center comes out clean. Serve warm.