Tomato Mini Muffins
By Cindy_Wicker
Rate this recipe
4.4/5
(7 Votes)
Ingredients
- 1-3/4 cups all-purpose flour
- 1/3 cup grated Parmesan cheese
- 2 tbsp sugar
- 2 tsp baking powder
- 1/4 to 1/2 tsp dried rosemary, crushed
- 1/4 tsp baking soda
- 1/8 tsp garlic powder
- 1/8 tsp pepper
- 1 egg
- 1/2 cup milk
- 1/2 cup tomato sauce
- 1/3 cup vegetable oil
- Additional Parmesan cheese, optional
Details
Adapted from tasteofhome.com
Preparation
Step 1
In a large bowl, combine the first eight ingredients. In another bowl, beat egg. Add milk, tomato sauce and oil; mix well. Stir into the dry ingredients just until moistened. Fill greased or paper-lined miniature muffin cups two-thirds full. Sprinkle with Parmesan cheese if desired. Bake at 375° for 10-12 minutes or until muffins test done. Yield: 3 dozen.
You'll also love
- Quinoa Lentil Pilaf 4.4/5 (7 Votes)
- Hoisin-Glazed Halibut With Bok... 4.3/5 (8 Votes)
- Honey Baked Cod with Spinach &... 4.2/5 (9 Votes)
- Tomato Ravioli 4.3/5 (16 Votes)
Review this recipe