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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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I like this recipe served with soup or stew. Ingredients:
1 3/4 cups flour |
1/3 cup parmesan cheese |
2 tablespoons sugar |
2 teaspoons baking powder |
1/2 teaspoon rosemary, dried and crushed |
1/4 teaspoon baking soda |
1/8 teaspoon garlic powder |
1/8 teaspoon pepper |
1 egg, beaten |
1/2 cup milk |
1/2 cup tomato sauce |
1/3 cup olive oil or 1/3 cup vegetable oil |
parmesan cheese |
Directions:
1. Stir together flour, parmesan cheese, sugar, baking powder, rosemary, baking soda, garlic powder and pepper.
2. Make a well in center of dry ingredients.
3. Combine egg, milk, tomato sauce and oil. Add all at once to well in the center of the dry ingredients.
4. Stir just until moistened.
5. Lightly grease 36 1-3/4 muffin cups; fill 2/3 full. Sprinkle with parmesan cheese.
6. Bake at 350 for 15 minutes or until lightly browned.
7. Remove from pan.
8. To make 12 regular size muffins, bake 20-24 minutes. These freeze well.
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