Cheese and Tomato Muffins

• 2 cups SR flour
• 1/2 teaspoon baking powder
• 1/2 cup shredded Parmesan cheese
• 1/2 cup semi sundried tomatoes, roughly chopped
• 1 clove garlic, crushed
• 1 1/2 tablespoons VEGEMITE
• 1 egg
• 1 1/4 cups milk
• 1/2 cup olive oil
• 1/4 cup shredded Parmesancheese, extra

1. SIFT together flour and baking powder into a large bowl.
2. Add cheese, tomatoes and garlic and briefly mix to combine.
3. WHISK together VEGEMITE and egg until smooth then gradually whisk in milk and oil until smooth.
4. Pour into flour mixture and mix until just combined.
5. SPOON into 6 x 1 cup greased Texas muffin pans.
6. Sprinkle with extra Parmesan and bake in a moderately hot oven190 degrees C for 20-25 minutes or until cooked when tested.
7. Allow to cool on a wire rack 5 minutes before turning out of pan.
8. Serve warm.

flour, baking powder, parmesan cheese, semi sundried tomatoes, clove garlic, vegemite, egg, milk, olive oil, shredded parmesancheese

Taken from www.kraftrecipes.com/recipes/cheese-tomato-muffins-125829.aspx (may not work)