Total Calories: 458
Yield: 12 muffins
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.
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