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3 oil-packed sun-dried tomatoes, halved
2 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp dried basil
1/2 tsp dried oregano leaves
2 tbsp granulated sugar
2 1/2 cups shredded old cheddar
4 green onions, thinly sliced (optional)
1 egg
1 1/2 cups buttermilk, or sour milk
1/3 cup vegetable oil
2 garlic cloves, crushed
Preheat oven to 375F (190C). Generously coat 12 muffin cups with vegetable oil. If using tomatoes, pat tomato halves with paper towels to remove excess oil, then finely chop. You will need 2 tablespoons (30 mL). Measure flour, baking powder, baking soda, salt, basil, oregano and sugar into a large mixing bowl. Stir with a fork until evenly blended. Stir in tomatoes, 1-1/2 cups (375 mL) cheese and onions, if using, until evenly distributed. In another bowl, whisk egg. Whisk in buttermilk, oil and garlic. Pour into centre of flour mixture and stir just until combined.
Spoon batter into muffin cups, filling halfway. Sprinkle remaining cheese overtop. Bake in centre of 375F (190C) oven until a skewer inserted into centre comes out almost clean, about 20 minutes. Immediately turn muffins onto a cooling rack. Great warm. When cool, place in a tightly sealed container for up to 2 days or wrap and freeze for up to 2 months. Then defrost and warm in a microwave.
Calories 272, Protein 10.1g, Carbohydrates 24.2g, Fat 14.8g, Fibre 0.8g, Sodium 372mg.
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