Parmesan Muffins

by Sheila Carlson
Yield 1 dozen

2 cups all-purpose flour
3/4 cup grated Parmesan cheese
2 tsp Sugar
2 tsp VE baking power
2 tsp VE Pizza seasoning
2 tsp VE Pesto Mix
2 tsp VE Foccacia Bread Spice
1/2 tsp. baking soda
1/2 tsp. salt (optional)
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1 egg
1 1/4 cups buttermilk
1/4 cup olive oil

1. Combine the first 9 ingredients in a large bowl.
2. In an other bowl beat together egg, buttermilk and oil.
3. Mix buttermilk mixture with ingredients of large bowl stirring just until moistened.
4. Grease muffin tin and then fill2/3rds full.
5. Bake at 400 F for 20-22 minutes, or until cake tester comes out clean.
6. Let ool for 5 minutes before removing from muffin tin. Let cool on wire rack.