2 c. flour

1/4 c. chopped tarragon

1 T. baking powder

1/2 t. salt

1/2 t. ground black pepper

1 1/2 c. extra-sharp grated cheddar cheese, divided

1/4 c. olive oil

1 c. rice milk

1 egg

Preheat the oven to 425°F.

In a medium-sized bowl, whisk together the flour, tarragon, baking powder, salt, peppers, and 1 cup of the grated cheese.

In a separate bowl, mix together the wet ingredients (olive oil, milk, and egg). Pour the wet ingredients into the dry ingredients and stir just until combined.

Spoon the batter into the muffin cups lined with muffin papers, filling them nearly full. Sprinkle with the reserved cheese.

Bake the muffins for 16 to 18 minutes, until a cake tester inserted into the center of one comes out clean.

Based on King Arthur Flour: Spicy Cheddar Muffins

Yield: 14 muffins (156 calories per muffin)