Sun-dried Tomato & Herb Muffins (makes 5)

Ingredients
125g plain flour
1/2 dessert spoon baking powder
pinch salt
few grinds of black pepper
100ml milk
1 egg
30ml olive oil
30g Parmesan cheese
15g sun-dried tomatoes (packed in oil)
1 teaspoon fresh basil or thyme

Method
1. Preheat oven 190°C/375°F/Gas 5. Line a muffin tin with paper cases.
2. Put flour, baking powder, salt & pepper in a large bowl. Mix together then set aside.
3. In a medium bowl measure out the olive oil and milk. Beat the egg seperately and add. Mix well until smooth.
4. Finely grate the cheese, chop the sun dried tomatoes and herbs. Add to the egg mixture.
5. Pour this liquid mixture into the dry ingredients and combine until just blended and no flour is visable.
6. Spoon into paper cases, 3/4 full.
7. Bake for approx 20 minutes until golden and a skewer inserted into the centre of the muffin comes out clean.
8. Cool on a wire rack. Serve warm.