Nice side dish with a hearty salad or with a Mediterranean dish
1 egg
1/4 c. olive oil
1-1/4 c. milk
2 c. unbleached all-purpose white flour
2 t. baking powder
1/2 t. baking soda
1/4 t. dried dill weed
1/4 t. dried thyme
1/2 t. salt
1/2 t. pepper
1/2 c. low-fat shredded cheddar cheese
1/2 c. oil-packed sun-dried tomatoes, finely chopped
In a large bowl, mix flour, baking powder, baking soda, dill week, thyme, salt and pepper.
In another bowl, mix the egg, milk and olive oil. Add to the flour mixture; stir just until moistened. Fold in cheddar cheese and sun-dried tomatoes.
Fill greased muffin cups ¾ full.
Bake at 375 degrees for 18-20 minutes or until toothpick inserted in center comes out clean.
Cool for 5 minutes before removing from pan. Move to a wire rack and serve warm.