TOMATO SPICE MUFFINS
I'm always on the lookout for recipes using garden produce. Although I'm the only one in our family who likes tomatoes, my husband and daughter love these muffins. They have a yummy spice flavor, and the tomatoes keep them moist.
Provided by Taste of Home
Time 45m
Yield about 2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first nine ingredients; set aside. In a food processor, combine the eggs, butter, vanilla and tomatoes; cover and process until tomatoes are finely chopped. Add to dry ingredients; stir just until moistened. Fold in raisins., Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 226 calories, Fat 5g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 230mg sodium, Carbohydrate 44g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.
TOMATO, CHEESE AND ONION MUFFINS
This savory muffin is very crumbly texture. Could be eaten as a snack or put in kids lunch boxes. I used pizza tomato topping sauce for the tomato sauce and it worked well.
Provided by Chef floWer
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat the oven at 200°C and grease muffin pans, set aside.
- In a small pan melt one tablespoon of butter and then add onions and cook until soft.
- Mix beaten egg and milk together, set aside.
- In a large mixing bowl combine (dry ingredients) sifted flour, salt and parsley then rub in one tablespoon of butter.
- Pour egg and milk mixture into the dry ingredients to make a light scone batter. Add more milk if needed. Add onions and half the cheese.
- Half fill prepared muffin pans with mixture.
- Put up to 1 teaspoon sauce in the middle of each muffin. Take care that sauce stays mostly in the middle. If there is too much sauce, muffins will come apart when removed from pans.
- Cover each muffin with remaining mixture until pans are three quarters full.
- Sprinkle with remaining grated cheese.
- Bake for 15-20 minutes or until skewer comes out clean when inserted into the center of the muffins.
Nutrition Facts : Calories 178.9, Fat 8.4, SaturatedFat 5.1, Cholesterol 39.3, Sodium 488.9, Carbohydrate 18.3, Fiber 1, Sugar 1.4, Protein 7.4
CHEESE & TOMATO MUFFINS
Make and share this Cheese & Tomato Muffins recipe from Food.com.
Provided by Sassy in da South
Categories Quick Breads
Time 30m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Combine flour, sugar, baking powder, basil, salt, and baking soda; set aside.
- Mix tomatoes, milks, eggs, butter, ketchup, and onion together; add to dry ingredients.
- Stir in 1/2 cup cheese.
- Fill greased or paper-lined muffin cups 3/4 full.
- Sprinkle evenly with remaining cheese; bake at 375 degrees for about 18 minutes or until golden brown.
Nutrition Facts : Calories 149.6, Fat 6.3, SaturatedFat 3.7, Cholesterol 42.5, Sodium 316.9, Carbohydrate 18.1, Fiber 0.7, Sugar 2.5, Protein 5
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