Ingredients
2-1/2 cups all-purpose flour2 tablespoons sugar2 teaspoons baking powder1 teaspoon Italian seasoning1/2 teaspoon baking soda1/2 teaspoon salt1 large egg, room temperature1-1/2 cups buttermilk1/3 cup canola oil2 garlic cloves, minced2 cups shredded cheddar cheese4 green onions, sliced1/2 cup finely chopped sweet red pepper2 tablespoons finely chopped oil-packed sun-dried tomatoes, patted dry1/3 cup shredded Parmesan cheese
Preparation
Preheat oven to 400°. In a large bowl, whisk flour, sugar, baking powder, Italian seasoning, baking soda and salt. In another bowl, whisk egg, buttermilk, oil and garlic until blended. Add to flour mixture; stir just until moistened. Fold in cheddar cheese, onions, pepper and sun-dried tomatoes.
Fill greased muffin cups three-fourths full. Sprinkle with Parmesan cheese. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.
