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YIELD: 6 SERVINGS

1 CAN DICED TOMATOES (14 OZ)
2 CUPS ALL PURPOSE FLOUR
1 TSP SUGAR
3 TSP BAKING POWDER
1 TSP DRIED OREGANO
1/2 TSP SALT
1 EGG
1/4 CUP BUTTER, MELTED
1/2 CUP SHREDDED MOZZARELLA CHEESE
2 TBSP GRATED PARMESAN CHEESE

DRAIN TOMATOES, RESERVING 1/4 CUP LIQUID. IN A BOWL, MIX THE FLOUR, BAKING POWDER, SUGAR, OREGANO AND SALT. IN A SEPARATE BOWL, COMBINE EGG, BUTTER, TOMATOES AND RESERVED JUICE. STIR INTO DRY INGREDIENTS JUST UNTIL MOISTENED. STIR IN 1/4 CUP MOZZARELLA CHEESE AND 1 TBSP PARMESAN CHEESE.
FILL GREASED JUMBO MUFFIN CUPS 2/3 FULL. SPRINKLE WITH REMAINING CHEESES. BAKE AT 350 FOR 20-25 MINUTES OR UNTIL A TOOTHPICK COMES OUT CLEAN. COOL IN PAN FOR 5 MINUTES BEFORE REMOVING.

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