Sun-Dried Tomato Muffins

Ingredients

• 100 g sun-dried tomatoes
• 1 cup whole wheat flour
• 1 cup self raising flour
• 1/4 cup pitted black olives, chopped

• 1 (130 g) can corn kernels, drained
• 1 cup grated tasty cheese
• 1 teaspoon dried rosemary
• 1 1/4 cups buttermilk
• 1/4 cup sunflower oil
• 1 egg, lightly beaten

Directions

1. 1

   Place sundried tomatoes in a bowl, cover with boiling water and allow to soak for 30 seconds or until softened.

2. 2

   Drain and allow to cool.

3. 3

   Place flours in a bowl, add tomatoes, olives, corn, cheese and rosemary.

4. 4

   Mix to combine.

5. 5

   Place buttermilk, oil and egg in a bowl and whisk to combine.

6. 6

   Add to dry ingredients, mix until just combined.

7. 7

   Spoon mixture into muffin pan.

8. 8

   Bake for 20 minutes 190 deg celsius.