Sun-Dried Tomato Cornbread Muffins

• 1-1/2 cups flour
• 2/3 cup cornmeal
• 1 Tbsp. granulated sugar
• 2 tsp. Magic Baking Powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 2 eggs
• 1 cup 1% buttermilk
• 1/4 cup Kraft Calorie-Wise Sun-Dried Tomato & Oregano Dressing
• 1/2 cup shredded Cracker Barrel Light Old Cheddar Cheese
• 1/3 cup oil-packed sun-dried tomatoes, drained, chopped
• 1/4 cup chopped fresh cilantro

1. Heat oven to 400 degrees F.
2. Mix first 6 ingredients in large bowl.
3. Whisk next 3 ingredients until blended.
4. Add to flour mixture; stir just until moistened.
5. (Batter will be lumpy.)
6. Stir in remaining ingredients.
7. Spoon into 12 muffin pan cups sprayed with cooking spray.
8. Bake 8 to 10 min.
9. or until toothpick inserted in centres comes out clean.
10. Cool in pan 5 min.
11. Remove to wire rack; cool completely.

flour, cornmeal, sugar, baking powder, baking soda, salt, eggs, buttermilk, tomato, shredded cracker barrel, tomatoes, fresh cilantro

Taken from www.kraftrecipes.com/recipes/sun-dried-tomato-cornbread-muffins-136439.aspx (may not work)