Ingredients
2 cups all-purpose flour2 teaspoons baking powder1 teaspoon snipped fresh dill or 1/4 teaspoon dill weed1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme1/2 teaspoon baking soda1/2 teaspoon salt1/2 teaspoon pepper1 large egg, room temperature1-1/4 cups 2% milk1/4 cup olive oil1/2 cup shredded cheddar cheese1/2 cup oil-packed sun-dried tomatoes, finely chopped
Preparation
Preheat oven to 375°. In a large bowl, mix first 7 ingredients. In another bowl, whisk egg, milk and oil. Add to flour mixture; stir just until moistened. Fold in cheese and tomatoes.
Fill 12 greased muffin cups three-fourths full. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
