Tomato & Basil Muffins

• 9 ounces self raising flour
• 1 teaspoon baking powder
• 12 teaspoon bicarbonate of soda
• 1 teaspoon salt
• 2 ounces gruyere, grated
• 2 ounces sun-dried tomatoes, cut into small pieces
• 20 large basil leaves, chopped
• 14 pint skim milk
• 4 tablespoons olive oil
• 2 medium eggs, beaten

1. Preheat the oven to 190C/375F/ Gas 5.
2. In a large bowl mix the flour, baking powder, baking soda and salt.
3. Add the cheese, tomato and basil.
4. In a separate bowl beat the eggs, milk and oil together.
5. Beat the wet ingredients into the dry mix until well blended.
6. Spoon into a greased 9 hole muffin tin and bake for 20-25 minutes, until a wooden skewer comes out clean and the muffins are golden.
7. Rest for five minutes before turning out onto a wire rack to cool.

flour, baking powder, bicarbonate of soda, salt, gruyere, tomatoes, basil, milk, olive oil, eggs

Taken from www.food.com/recipe/tomato-basil-muffins-242790 (may not work)