Parmesan Muffins (great with above soup)

2 large eggs
3/4 cup milk
1/2 cup extra-virgin olive oil
2 oz. freshly grated parmesan (1 cup)
1 1/2 cups all purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon finely chopped garlic
1 teaspoon finely chopped fresh rosemary
3/4 teaspoon salt
1/2 teaspoon black pepper

Put oven rack in middle position and preheat over to 350 F.

Whisk together eggs, milk, and oil in a bowl. Whisk together 3/4 cup cheese and all of remaining ingredients in a large bowl, then add wet ingredients to dry ingredients. Whisk until combined.

Divide among 12 greased (1/2 cup) muffin cups. Sprinkle with remaining cheese and bake until a tester comes out clean -- about 20 minutes. Cool in pan on a rack for 5 to 10 minutes.