Parmesan Tomato Muffins Recipe
Ingredients
| All purpose flour | 13/4 Cup (16 tbs) | |
| Parmesan cheese | 1/3 Cup (16 tbs), grated | |
| Granulated Sugar | 2 Tablespoon | |
| Baking powder | 2 Teaspoon | |
| Baking soda | 1/4 Teaspoon | |
| Garlic powder | 1/8 Teaspoon | |
| 1/2 tsp crushed dried rosemary 2mL | ||
| Black pepper | 1 Dash | |
| 1 egg, lightly beaten | ||
| Milk | 1/2 Cup (16 tbs) | |
| Tomato sauce | 1/2 Cup (16 tbs) | |
| 1/3 cup olive oil or vegetable oil 75 mL | ||
Directions
In a large bowl, combine flour, cheese, sugar, baking powder, baking soda, garlic powder, rosemary and pepper.
Make a well in the center.
In another bowl, mix together egg, milk, tomato sauce and oil.
Add to dry ingredients, stirring just until moistened and blended.
Do not overmix.
Spoon batter into prepared muffin tin, filling cups to the top.
Bake in preheated oven for 20 to 25 minutes or until lightly browned.
Make a well in the center.
In another bowl, mix together egg, milk, tomato sauce and oil.
Add to dry ingredients, stirring just until moistened and blended.
Do not overmix.
Spoon batter into prepared muffin tin, filling cups to the top.
Bake in preheated oven for 20 to 25 minutes or until lightly browned.
Chef
