Ingredients:
1 (14 1/2 ounce) cans diced tomatoes
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon sugar
1 teaspoon dried oregano
1/2 teaspoon salt
1 eggs
1/4 cup butter or 1/4 cup margarine, melted
1/2 cup shredded mozzarella cheese, divided
2 tablespoons grated parmesan cheese, divided
Directions:
Drain tomatoes, reserving 1/4 cup liquid. In a bowl, combine the flour, baking powder, sugar, oregano and salt. Combine the egg, butter, tomatoes and reserved juice. Stir into dry ingredients just until moistened. Stir in 1/4 cup mozzarella cheese and 1 tablespoon Parmesan cheese.
Fill greased jumbo muffin cups two-thirds full. Sprinkle with the remaining cheeses. Bake at 350F for 20-25 minutes or until a toothpick comes out clean. Cool in pan for 5 minutes before removing to a wire rack.
Servings: 6
Time preparation: 20 min.
Time total: 40 min.