Sun-Dried Tomato Muffins

• 100 g sun-dried tomatoes
• 1 cup whole wheat flour
• 1 cup self raising flour
• 14 cup pitted black olives, chopped
• 1 (130 g) can corn kernels, drained
• 1 cup grated tasty cheese
• 1 teaspoon dried rosemary
• 1 14 cups buttermilk
• 14 cup sunflower oil
• 1 egg, lightly beaten

1. Place sundried tomatoes in a bowl, cover with boiling water and allow to soak for 30 seconds or until softened.
2. Drain and allow to cool.
3. Place flours in a bowl, add tomatoes, olives, corn, cheese and rosemary.
4. Mix to combine.
5. Place buttermilk, oil and egg in a bowl and whisk to combine.
6. Add to dry ingredients, mix until just combined.
7. Spoon mixture into muffin pan.
8. Bake for 20 minutes 190 deg celsius.

tomatoes, whole wheat flour, flour, black olives, corn kernels, tasty cheese, rosemary, buttermilk, sunflower oil, egg

Taken from www.food.com/recipe/sun-dried-tomato-muffins-24326 (may not work)