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Tomato Rosemary Muffins

1 34 cups flour
13 cup parmesan cheese
2 tablespoons sugar
2 teaspoons baking powder
12 teaspoon rosemary, dried and crushed
14 teaspoon baking soda
18 teaspoon garlic powder
18 teaspoon pepper
1 egg, beaten
12 cup milk
12 cup tomato sauce
13 cup olive oil or 13 cup vegetable oil
parmesan cheese


Stir together flour, parmesan cheese, sugar, baking powder, rosemary, baking soda, garlic powder and pepper. Make a well in center of dry ingredients. Combine egg, milk, tomato sauce and oil. Add all at once to well in the center of the dry ingredients. Stir just until moistened. Lightly grease 36 1-3/4" muffin cups; fill 2/3 full. Sprinkle with parmesan cheese. Bake at 350 for 15 minutes or until lightly browned. Remove from pan. To make 12 regular size muffins, bake 20-24 minutes. These freeze well.

Source: www.food.com