Tomato Rosemary Muffins

Name: Tomato Rosemary Muffins
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6 serving(s)
Ingredients: 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

(1)

Recipe by CURLEYBERLEY

I like this recipe served with soup or stew.

MAKE IT SHINE! ADD YOUR PHOTO

READY IN: 1hr 15mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

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

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.

Submit a Recipe Correction