Ingredients
1 can (14-1/2 ounces) diced tomatoes2 cups all-purpose flour3 teaspoons baking powder1 teaspoon sugar1 teaspoon dried oregano1/2 teaspoon salt1 large egg1/4 cup butter, melted1/2 cup shredded part-skim mozzarella cheese, divided2 tablespoons grated Parmesan cheese, divided
Preparation
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 350° for 20-25 minutes or until a toothpick comes out clean. Cool in pan for 5 minutes before removing to a wire rack.
