Tomato Basil Muffins - Recipe

These muffins are reminiscent of Nonna's home made spaghetti sauce. With a warm rich flavor they match well with pasta in a red sauce or meatloaf. They're also a lovely compliment to roasted red pepper and tomato soup.

For the muffins:
2 tbsp. chopped FRESH basil
2 3/4 cups all-purpose flour
2 tbsp. baking powder
pinch of salt
4 lightly beaten eggs
1/2 cup olive oil
10 3/4 oz. can condensed tomato soup
3 tbsp. sun-dried tomatoes

Preheat the oven to 350F. Grease a 12 cup muffin pan with butter and flour. In a medium bowl, mix the basil, flour, baking powder, and salt with a spoon. In a large bowl, combine the eggs, olive oil, soup, and sun-dried tomatoes with an electric mixer until well combined. Mix the flour mixture into the soup mixture until just combined. Spoon about 1/4 cup of batter into each well of the muffin pan. Bake for 18-22 minutes. Remove pan from the oven and cool for 10 minutes. Remove muffins from the pan and serve warm.

Makes approximately 12 muffins