TOMATO ROSEMARY MUFFINS

Tomato Rosemary Muffins image

Provided by CURLEYBERLEY

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 13

1 3/4 cups flour
1/3 cup parmesan cheese
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon rosemary, dried and crushed
1/4 teaspoon baking soda
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1 egg, beaten
1/2 cup milk
1/2 cup tomato sauce
1/3 cup olive oil or 1/3 cup vegetable oil
parmesan cheese

Steps:

Stir together flour, parmesan cheese, sugar, baking powder, rosemary, baking soda, garlic powder and pepper.
Make a well in center of dry ingredients.
Combine egg, milk, tomato sauce and oil. Add all at once to well in the center of the dry ingredients.
Stir just until moistened.
Lightly grease 36 1-3/4" muffin cups; fill 2/3 full. Sprinkle with parmesan cheese.
Bake at 350 for 15 minutes or until lightly browned.
Remove from pan.
To make 12 regular size muffins, bake 20-24 minutes. These freeze well.

Nutrition Facts : Calories 311.8, Fat 15.6, SaturatedFat 3.4, Cholesterol 43, Sodium 388, Carbohydrate 35.2, Fiber 1.3, Sugar 5.3, Protein 7.9

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