Parmesan Tomato Muffins
|All purpose flour||1 3⁄4 Cup (28 tbs) (425 Ml)|
|Parmesan cheese||1⁄3 Cup (5.33 tbs), grated (75 Ml)|
|Granulated sugar||2 Tablespoon (25 Ml)|
|Baking powder||2 Teaspoon (10 Ml)|
|Baking soda||1⁄4 Teaspoon (1 Ml)|
|Garlic powder||1⁄8 Teaspoon (0.5 Ml)|
|Crushed dried rosemary||1⁄2 Teaspoon (2 Ml)|
|Black pepper||1 Dash|
|Egg||1 , lightly beaten|
|Milk||125 Milliliter (1/2 Cup)|
|Tomato sauce||125 Milliliter (1/2 Cup)|
|Olive oil/Vegetable oil||75 Milliliter (1/3 Cup)|
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.