Tomato Rosemary Muffins

"I like this recipe served with soup or stew."
 
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Ready In:
1hr 15mins
Ingredients:
13
Serves:
6
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ingredients

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directions

  • 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.

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Reviews

  1. 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.
     
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RECIPE SUBMITTED BY

I live in Missouri with by boyfriend (who is also my best friend and possibly the most wonderful man in the world). We have a 90 lb. golden retriever that thinks he is human and a 10 lb. poodle which we inherited. Almost every weekend we pack them in the car and head to the family farm. We spend the weekend fishing, boating and swimming (and usually have to squeeze in some time for work). We love to eat, spend time with family and friends and enjoy the quiet away from the city. I read recipe books like they are novels. I don't think I am the most creative cook but I can follow a recipe. We both enjoy trying new foods.
 
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