Tomato Herb Muffins

Serves: 5
Total Calories: 458
Yield: 12 muffins


2 1/2 cups tomato purée (4 medium tomatoes blended)
1 cup rolled oats
1 teaspoon crushed rosemary
1/2 teaspoon thyme
3 tablespoons canola oil
3 tablespoons sorghum molasses
2 cups unbleached flour
1 cup cornmeal
3 teaspoons baking powder
1/2 teaspoon salt


Preheat the oven to 350°F.

In a mixing bowl, stir the tomato purée, rolled oats, rosemary, and thyme, and let set for 10 minutes to soften the rolled oats and herbs.

Add the oil and molasses to the bowl of tomato ingredients.

Sift the flour, cornmeal, baking powder, and salt into the liquid ingredients, and mix. Fill lightly oiled muffin tins to the top, and bake for 20 minutes.

Test to see if the muffins are done by inserting a toothpick in the middle of a muffin. If the toothpick comes out clean, the muffins are done.

Nutritional Facts:

Serves: 5
Total Calories: 458
Calories from Fat: 82

This Tomato Herb Muffins recipe is from the Soup's On! Cookbook. Download this Cookbook today.

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