Cheddar Muffins

• 2-1/2 cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon Italian seasoning
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 large egg, room temperature
• 1-1/2 cups buttermilk
• 1/3 cup canola oil
• 2 garlic cloves, minced
• 2 cups shredded cheddar cheese
• 4 green onions, sliced
• 1/2 cup finely chopped sweet red pepper
• 2 tablespoons finely chopped oil-packed sun-dried tomatoes, patted dry
• 1/3 cup shredded Parmesan cheese

1. Preheat oven to 400u0b0. In a large bowl, whisk flour, sugar, baking powder, Italian seasoning, baking soda and salt. In another bowl, whisk egg, buttermilk, oil and garlic until blended. Add to flour mixture; stir just until moistened. Fold in cheddar cheese, onions, pepper and sun-dried tomatoes.
2. Fill greased muffin cups three-fourths full. Sprinkle with Parmesan cheese. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.

flour, sugar, baking powder, italian seasoning, baking soda, salt, egg, buttermilk, canola oil, garlic, cheddar cheese, green onions, sweet red pepper, tomatoes, parmesan cheese

Taken from www.tasteofhome.com/recipes/cheddar-muffins/ (may not work)