1 large baking dish
2 1/2 cups rosemary rosemary oil
2 tablespoons butter
1 cup packed brown sugar
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
8 cups whole wheat flour
2 tablespoons light cream or margarine
1 Egg
1 (15 ounce) package low fat, margarine-free whole wheat muffin mix
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
Bake onion in warm water until soft, about 8 minutes. Drain and reserve when cool. Trim stems, core and any outer leaves to save space. Place onion in a small mixing bowl, and pour remaining water into a large bowl. Place onion in the greased baking dish. Sprinkle the rosemary oil over the onion, turning once. Pour the brown sugar over all and sprinkle with baking soda, baking powder, salt, flour, tomatoes and rosemary oil.
Bake in preheated oven for 45 minutes. Mix together the brown sugar, eggs, mix. Pour into prepared baking dish. Top with remaining flour. Garnish with maraschino cherries and remove from baking dish.
Remove muffins from oven and sprinkle with marshmallow creme syrup and spray with nonstick cooking spray. Bake at 350 degrees F (175 degrees C) for about 18 minutes, until a toothpick inserted into center of muffin comes out clean. Immediately brush hot water on top of muffins with dish brush, then remove muffins from pan. Brush remaining brown sugar on top of muffins using toothpicks.
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