Tomato-Rosemary Muffins Recipe

 

Ingredients

 

Makes 12 muffin tops, sixteen 2 1/2-inch muffins, or six 3 1/4-inch muffins

• 1 3/4 cup all purpose flour

• 1/3 cup grated Parmesan cheese

• 2 tablespoons sugar

• 2 teaspoons baking powder

• 1/2 teaspoon dried rosemary, crushed

• 1/4 teaspoon baking soda

• 1/8 teaspoon garlic powder

• 1 beaten egg

• 1/2 cup milk

• 1/2 cup tomato sauce

• 1/3 cup olive oil or cooking oil

• Grated Parmesan cheese (optional)

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Method:

1. Lightly grease thirty-six 1 3/4 inch muffin cups or grease twelve 2 1/2 inch muffin cups; set aside.

2. In a medium bowl combine flour, the 1/3 cup Parmesan cheese, the sugar, baking powder, rosemary, baking soda, garlic powder, and pepper. Make a well in the center of the flour mixture; set aside.

3. In a small bowl combine egg, milk, tomato sauce, and oil. Add the egg mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy).

4. Spoon batter into prepared muffin cups, filling each two-thirds full. If desired, sprinkle with additional Parmesan cheese.

5. Bake in a 350°C oven until light brown. (Allow about 15 minutes for the 1 3/4-inch muffins or 20 to 24 minutes for the 2 1/2-inch muffins.) Cool in muffin cups on wire racks for 5 minutes.

6. Remove from muffin cups; serve warm.