Tomato-Rosemary Muffins

Tomato-Rosemary Muffins

1 3/4 c flour
1/3 c grated Parmesan cheese
2 Tbsp sugar
2 tsp baking powder
1/2 tsp dried rosemary, crushed
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 or cooking oil
Grated Parmesan Cheese

In a bowl stir together flour, 1/3 c Parmesan cheese, sugar baking powder, rosemary, baking soda, garlic powder, and pepper. Make a well in center. Combine milk, egg, tomato sauce, and oil. Add all at once to flour mixture. Stir just until moistened (the batter should be lumpy). Lightly grease 36* 1 3/4" muffin cups; fill 2/3 full. If desired, sprinkle with additional Parmesan. Bake in a 350º oven about 15 minutes or till light brown. Remove from pans. Serve warm or cool. Makes 36 mini-muffins.
*NOTE: To make 12 regular size muffins, fill 12 greased 2 1/2" muffin cups 2/3 full. Bake in 350º oven for 20-24 minutes.

Make ahead tip: Freeze cooled muffins for upto 3 months in a freezer bag or container. Thaw at room temp for 45 minutes.