Sun-Dried Tomato, Basil & Parmesan Muffins

• 2 cups all-purpose flour
• 1 Tbsp baking powder
• 1/2 tsp salt
• Coarsely ground black pepper, to taste
• 2 large eggs, room temp
• 1 cup buttermilk, room temp
• 6 Tbsp unsalted butter, melted and cooled
• 3/4 cup “sun-ripened” tomatoes (or drained and rehydrated sun-dried tomatoes), chopped*
• 1/3 cup grated Parmigiano-Reggiano, plus additional 1-2 Tbsp for garnish
• 1/4 cup fresh basil, chiffonade

1. Preheat oven to 400F. Grease a 12-cup muffin pan or line with paper liners. Sift together the flour, baking powder, salt, and pepper into mixer bowl.
2. Lightly beat eggs and add to mixer bowl. Add buttermilk, melted butter, tomatoes, basil, and Parmesan cheese. Mix on medium speed until just combined - do not overmix.
3. Scoop the batter into the muffin pan. Sprinkle with remaining Parmesan cheese. Bake for 20 minutes, until well risen, golden brown, and firm to the touch.
4. Let muffins cool 5 minutes in the pan before removing. Serve warm or cool completely and store covered for 3 days.

Found On: Confections of a Foodie Bride