Wednesday, July 2, 2008

Tomato Rosemary Muffins

These tasty muffins can be made early in the morning, and served with confidence at your next luncheon. Not only are they flavorful, but they're quick and easy to mix together. Try something special today!

Tomato Rosemary Muffins
1-3/4 c. flour
1/3 c. Parmesan cheese
2 Tbsp. sugar
2 tsp. baking powder
1-1/2 tsp. fresh rosemary, snipped fine
1/4 tsp. baking soda
1/8 tsp. garlic powder
1/8 tsp. pepper
1 beaten egg
1/2 c. milk
1/2 c. tomato sauce
1/3 c. olive oil

Mix flour, Parmesan cheese, sugar, baking powder, rosemary, baking soda, garlic powder, and pepper in a medium bowl. In a smaller bowl, combine egg, milk, tomato sauce, and oil, mixing well. Make a well in the center of the dried ingredients. Add the liquid ingredients all at once to the flour mixture. Blend just until moistened, batter should be lumpy. Spoon batter into miniature muffin tins that have been sprayed with a non-stick cooking spray. Bake 350 degrees for 15 minutes. Remove from pans. Enjoy these muffins warm, or at room temperature. Yield: 24 mini-muffins


Alice said...

Oh, they are so pretty! What a nice touch to any table. I'm sure they must taste great too.

Linda Jennings said...

Thanks for sharing the recipe. Those look delicious.

Steph said...

Mmmmmm...thank you for sharing! Happy Independence Day!