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.
Serving size: Complete recipe
Calories 1921 Calories from Fat 843
% Daily Value*
Total Fat 95 g146.8%
Saturated Fat 20.3 g101.3%
Trans Fat 0 g
Cholesterol 246.6 mg82.2%
Sodium 1806.5 mg75.3%
Total Carbohydrates 221 g73.5%
Dietary Fiber 9 g36%
Sugars 44.5 g
Protein 47 g93.5%
Vitamin A 25% Vitamin C 30.1%
Calcium 138.4% Iron 81.8%
*Based on a 2000 Calorie diet