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Ingredients
- 1 14 1/2 oz. diced tomatoes
- 2 c. flour
- 3 tsp. baking powder
- 1 tsp. sugar
- 1 tsp. dried oregano
- 1/2 tsp. salt
- 1 egg
- 1/4 c. melted butter
- 1/2 c. shredded mozzella cheese, divided
- 2 tbsp. grated Parmesan cheese divided
Preparation
Step 1
Drain tomatoes, reserving 1/4 cup liquid. In a bowl, combine the flour, baking powder, sugar, oregano and salt. Combine the egg, butter, tomatoes and reserved juice. Stir into dry ingredients just until moistened. Stir in 1/4 cup mozzarella cheese and 1 tbsp. Parmesan cheese.
Fill greased jumbo muffine cups two-thirds full. Sprinkle with the remaining cheeses. Bake at 350 F for 20-25 minuteds or until a toothpick comes out clean. Cool in pan for 5 minutes before removing to a wire.