Tomato juice lends these zesty muffins a tawny color. Serve them with a cup of soup or a salad for a satisfying lunch.
Sauté onion and garlic in 2 Tbsp. hot oil in a large skillet over medium-high heat 2 to 3 minutes or until tender. Set aside.
Combine flour and next 5 ingredients in a large bowl; make a well in center of mixture.
Stir together onion mixture, tomato juice, egg, and remaining 4 Tbsp. oil, blending well; add to flour mixture, stirring just until dry ingredients are moistened. Spoon mixture into lightly greased muffin pans, filling two-thirds full. Sprinkle evenly with grated Parmesan cheese.
Bake at 400° for 20 minutes or until lightly browned. Let stand 3 minutes before removing from pans.
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