1 ¾ C flour (used whole wheat and it turned out good)
1/3 C grated Parmesan cheese (canned would turn out saltier, I opted for fresh)
2 Tbsp sugar
2 tsp baking powder
½ tsp baking soda
1 tsp dried basil (or rosemary, crushed)
1 tsp garlic powder
1/2 tsp salt
¼ tsp ground pepper
1 beaten egg
½ C milk
½ C tomato sauce
1/3 C olive oil
Grated parmesan cheese to topPreheat oven to 350 degrees. Lightly grease muffin tins.
In a bowl, combine flour, 1/3 C parmesan, sugar, baking powder, basil, baking soda, garlic powder, pepper. Make a well in the center. Set aside.
In another mixing bowl, combine all the wet ingredients. Add the egg mixture all at once to the dry and stir until just moistened. Batter should be lumpy.
Spoon into tins filling about 2/3 full. If desired sprinkle the grated parmesan on top. Bake for about 15 minutes regardless of the size and check. Cool for 5 minutes, remove and serve warm.
To freeze muffins, wrap them tightly in heavy foil or place in freezer bags and freeze.
To reheat frozen muffins, wrap them in heavy foil. Heat them in a 300 degree oven for 12-15 if 1 ¾”, 15-18 if 2 ½” and 25-30 min for jumbo sized.
Can make 36 mini muffins or 12 regular sized