Cheesy Sun-Dried Tomato Muffins - cooking recipe

Ingredients

2 1/2 cups self-raising flour
1 tsp salt
3/4 cup grated cheddar cheese
1 1/3 cups sun-dried tomatoes, drained, coarsely chopped
10 leaves shredded basil
1/4 cup toasted pine nuts
1 cup milk
5 tbsp butter, melted
1 large egg, lightly beaten

Preparation

Preheat oven to 350\u00b0F. Lightly spray a 12-hole muffin pan with oil.
Sift flour and salt together into a large bowl. Stir in 1/2 cup of cheese, sun dried tomatoes, basil and pine nuts. In a small bowl, combine milk, butter and egg.
Make a well in the center of the dry ingredients. Add milk mixture all at once. Mix lightly, until just combined.
Spoon mixture evenly into prepared pan. Sprinkle with 1/4 cup of cheese.
Bake 20-25 minutes, until cooked when tested with a skewer. Cool in pan 5 minutes. Transfer to a wire rack.