These are savory muffins that go well with any Italian dinner... if you can wait until dinner to eat them!
2 1/2 c. flour
2 t. baking powder
1 c. olive oil, divided
3/4 c. milk
1 3/4 c. fresh basil, chopped
1 c. shredded parmesan
1/3 c. sun-dried tomatoes packed in oil, chopped
1 T. minced garlic
1/4 c. chopped pine nuts
Coarse sea salt
Preheat oven to 350. Coat a 12-c muffin pan with nonstick spray; set aside.
Whisk together flour, baking powder, and table salt in a large bowl; form a well in the center.
Combine 3/4 c. oil, milk and eggs in a glass measuring cup with a pour spout until eggs are lightly beaten. Pour mixture into well of dry ingredients; stir only until moistened.
Fold basil, Parmesan, sun-dried tomatoes, and garlic into batter just until evenly distributed.
Spoon batter into each muffin cup filling 2/3 full. Drizzle 1 t. remaining olive oil over each muffin. Sprinkle pine nuts and sea salt on top of each muffin.
Bake muffins until a toothpick inserted in centers comes out clean, 20-22 min.
Heat broiler to high with rack 6 in. from element. Broil muffins until tops are golden, 2-3 minutes.