Tomato Rosemary Muffins

Ever since I bought the Better Homes & Gardens Baking book, I have been meaning to make these mini muffins. Don't let their size fool you, there is a burst of flavour in every bite!

You will need: Makes 36

1 ¾ cups All purpose flour

1/3 cup grated Parmesan Cheese

2 tsps Baking powder

½ tsp dried Rosemary, crushed

¼ tsp Baking soda

½ tsp Garlic powder

½ tsp Pepper

1 beaten Egg

½ cup Milk

½ cup Tomato sauce (or substitute with store bought Marinara sauce)

1/3 cup Olive oil

2 tbsp Grated Parmesan cheese

Preheat oven to 350 F. Lightly grease a mini-muffin tray.

In a medium bowl, combine flour, parmesan cheese, baking powder, crushed rosemary, baking soda, garlic powder and pepper. Make a well in the centre and set aside.

In another mixing bowl combine egg, milk, tomato sauce and olive oil. Add this mixture all at once to the dry mix. Combine with a wooden spoon just until moistened (batter should be lumpy).

Spoon prepared batter into the greased muffin pan, 2/3^rd full. Sprinkle the remaining Parmesan cheese on each muffin. Bake for 15 minutes or until light brown. Cool in muffin pan for 5 minutes, then remove and serve warm.

Note: These can be made in regular sized muffin pans too, increase baking time and bake till light brown.

I used Marinara sauce and the aroma was heavenly when these muffins were baking . They were very tasty too.