Sun-Dried Tomato, Basil, and Parmesan Muffins

I think I'd call this more of a biscuit rather than a muffin but the original recipe apparently thought it was a muffin.  Yes, it's baked in a muffin tin but to me, a muffin is sweet while a biscuit is savory.  This is definitely savory.

This bread was part of the birthday dinner that I made for my mom. The other items that I made can be found in separate posts:

• Zuppa Toscana
• Shrimp Scampi Bake
• Chinese Bolo Bao with Nai Wong Filling ("Pineapple" Custard Bun)

Sun-Dried Tomato, Basil, and Parmesan Muffins
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Yields: 12 muffins

Ingredients

• 2 cups all-purpose flour
• 1 Tbsp baking powder
• 1/2 tsp salt
• Coarsely ground black pepper, to taste
• 2 large eggs, room temp
• 1 cup buttermilk, room temp
• 6 Tbsp unsalted butter, melted and cooled
• 3/4 cup “sun-ripened” tomatoes, chopped
• 1/3 cup grated Parmigiano-Reggiano, plus additional 1-2 Tbsp for garnish
• 1/4 cup fresh basil

Directions

1. Preheat oven to 400F. Grease a 12-cup muffin pan or line with paper liners. Sift together the flour, baking powder, salt, and pepper into mixer bowl.
2. Lightly beat eggs and add to mixer bowl. Add buttermilk, melted butter, tomatoes, basil, and Parmesan cheese. Mix on medium speed until just combined - do not overmix.
3. Scoop the batter into the muffin pan, about 2/3 full. Sprinkle with remaining Parmesan cheese. Bake for 20 minutes, until well risen, golden brown, and firm to the touch.
4. Let muffins cool 5 minutes in the pan before removing. Serve warm or cool completely and store covered for 3 days.

Source: Adapted from 1 Mix, 100 Muffins as seen on Confections of a Foodie Bride