Yield: 1 dozen

Ingredients:

2 cups all-purpose flour

1 tablespoon baking powder

1 tablespoon sugar

1 teaspoon salt

1 large egg, beaten

1 cup milk

1/4 cup oil

1/2 cup grated yellow cheese

1/2 cup chopped, slow-roasted tomatoes (substitute 1/4 rehydrated dried tomatoes if needed)

1/4 cup grated Parmesan cheese

Method:

Preheat the oven to 350°F, 190°C.

1. Sift together the flour, baking powder, salt, and sugar.

2. In a separate bowl, combine the egg, milk, and oil.

3. Add the wet ingredients to the dry, all at once. Stir briefly, only to moisten the dry ingredients.

4. Add the grated yellow cheese.  Mix briefly again.

5. Fill greased a muffin tin with the batter, filling 2/3 of each muffin mold. Gently drop a little of the chopped tomatoes on top of each. Dust the tops with the grated Parmesan.

6. Bake 15-20 minutes or until the muffins are baked through and golden.

Allow to cool on a wire rack, then remove the muffins from the tin. Eat while still warm.