Serves: 5
Total Calories: 615
Yield: 14 Muffins

DRY INGREDIENTS
1 1/2 cups whole wheat flour
1 cup unbleached flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
WET INGREDIENTS
1 cup tomato juice
3/4 cup milk
1/4 cup olive oil
2 teaspoons honey
1 large egg
GOODIES
1/2 cup sun dried tomato
3/4 cup boiling water
4 ounces hot spicy soysage (1 1/4 cups)
1 tablespoon olive oil
3/4 cup grated mozzarella cheese
1 clove minced garlic
1 tablespoon fennel seed
1/2 teaspoon dried oregano
TOPPING
3/4 cup grated mozzarella cheese

1. To prepare the goodie mixture, first cover the sun-dried tomatoes with boiling water and let soak about 20 minutes. Drain the tomatoes and chop into pea-sized bits. Place in a medium bowl and set aside.

2. Crumble the soysage in a medium skillet over medium heat. Add the olive oil, and sauté until lightly browned. Place the soysage on paper towels to absorb any excess oil, then add to the sun-dried tomatoes along with the remaining goodie ingredients. Stir to combine.

3. Preheat the oven to 400°F

4. Sift the dry ingredients together in a large bowl.

5. Whisk the wet ingredients in a medium bowl or blend in a food processor. Add to the goodie mixture and stir to combine.

6. Pour the wet mixture into the dry ingredients. Stir just until mixed. Do not overstir.

7. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top. Top each cup of batter with a scant tablespoon of mozzarella, taking care to sprinkle it evenly over each cup. Too much topping piled high in the middle will prevent the muffins from rising properly.

8. Bake for 15 to 20 minutes.

9. Cool the muffins at least 10 minutes before removing from the tin.

Nutritional Facts:

Serves: 5
Total Calories: 615
Calories from Fat: 259

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