Rosemary and tomato muffins

6 dl flour

2 tea spoons baking powder

1 tea spoon salt

5 pieces of sundried tomatoes

40 g parmesan

1 tbsp finely chopped rosemary

2 eggs

2,5 dl milk

125 g butter

Heat up the oven to 200 degrees C. Mix flour, baking powder and salt in a bowl. Finely slice the sundried tomatoes. Grate the parmesan. Mix tomatoes, cheese and rosemary in the bowl. Add eggs, milk and melted butter. Place paper muffins tins in a muffin tray. Fill the tins to 2/3. Bake in the oven for 20 minutes.