Rosemary and Cheese Muffins

I made these last night to go with a tomato based soup. Yummy and quick.

Ingredients:
1 cup shredded Parmesan cheese
2.25 cups flour (I did half and half white and whole wheat)
2 Tbsp sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp black pepper
2 tsp chopped fresh rosemary
3 Tbsp pine nuts (optional)
1.75 c milk
2 Tbsp olive oil
1 egg

Directions:
1. Preheat oven to 350
2. Combine all dry ingredients (cheese-rosemary/pine nuts) and mix. Make a well in center and pour in milk, olive oil and egg.
3. Mix just until moistened. Batter will be wet and somewhat thin.
4. Spoon into 14-16 greased muffin tins and top with more shredded cheese (if desired).
5. Bake 15-20 minutes, until center springs back when lightly touched.