GREAT MUFFINS!

Tomato, Basil, Mozzarella muffins

• 2 tbsp. chopped fresh basil
• 2 3/4 cup all-purpose flour
• 2 tbsp. baking powder
• pinch of salt
• 4 lightly beaten eggs
• 1/2 cup olive oil
• 10 3/4 can condensed tomato soup (small can)
• 3 tbsp. sun-dried tomatoes
• 1 cup (or a little more) mozzarella

Preheat oven to 350 and grease your muffin pan.

In a medium bowl, mix the basil, flour, baking powder and salt with a spoon.

In a large bowl, combine the eggs, olive oil, soup, sun-dried tomatoes, and mozzarella with an electric mixer until well combined. Mic the flour mixture into the soup mixture until just combined. (I used my hands to do this but it gets very sticky).

Spoon the mixture into the pan. Bake for 20 minutes. Remove and let cool 5 minutes.