1 cup milk
1/4 cup vegetable oil
2 cups all-purpose flour
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh basil leaves
1 teaspoon dried basil leaves
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup chopped sun-dried tomatoes in olive oil -- drained
1/4 cup chopped pimiento-stuffed olives
Grated Parmesan cheese
Heat oven to 400º. Grease bottoms only of 12 medium muffin cups, 2 1/2 × 1 1/4 inches, or line with paper baking cups. Beat milk, oil and egg in large bowl. Stir in flour, 1/4 cup Parmesan cheese, the basil, baking powder and salt just until flour is moistened. Fold in tomatoes and olives. Divide batter evenly among muffin cups (cups will be almost full).
Sprinkle with Parmesan cheese.
Bake 18 to 20 minutes or until golden brown. Immediately remove from pan.