Tomato Rosemary Muffins

READY IN: 1hr 15mins

I like this recipe served with soup or stew.

Top Review by Susie D

I liked the flavor in these. The hint of rosemary sets these off. The parmesan also works well in these. I thought the mixture was a tiny bit dry. Perfect amounts to make 12 muffins. I think these would be good with soups, stews, even a dinner omellete. I might try adding sun dried tomatoes too. Thank you for sharing your recipe.

Ingredients Nutrition


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

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