Ingredients for Tomato Rosemary Muffins
- 2 cups all-purpose flour
- Parmesan Cheese
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 2 tablespoons chopped fresh rosemary
- 1 teaspoon baking soda
- Garlic Powder
- Pepper
- Egg
- 1 cup milk
- Tomato Sauce
- ⅓ cup olive oil
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How to Make Tomato Rosemary Muffins
- Preheat oven to 400°F (200°C). Grease a 12-cup muffin tin or line with paper liners.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- In a separate bowl, whisk together olive oil, eggs, milk, and tomato paste.
- Add the wet ingredients to the dry ingredients and stir gently until just combined. Do not overmix.
- Stir in the chopped tomatoes and rosemary.
- Fill each muffin cup about ⅔ full.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
21g
Fat
17g
Carbs
11g
