Tomato Basil Muffins Recipes

TOMATO SPICE MUFFINS

Tomato Spice Muffins image

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

Ingredients

4 cups all-purpose flour
2-1/2 cups sugar
2 teaspoons ground cinnamon
1-1/4 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1/4 teaspoon pepper
2 eggs
1/2 cup butter, melted and cooled
2 teaspoons vanilla extract
5 cups seeded quartered tomatoes (about 6 medium)
1 cup raisins

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 BASIL MUFFINS

Tomato Basil Muffins image

I wanted something bread-y for lunch, something my 15 month old son could (and would) eat, and I have quite a lot of fresh basil in my garden. I used vegetable oil, but I think I might try olive oil next time. Try adding ham or cheese. For those trying to use less fat, substitute no-sugar-added apple sauce for the oil and decrease the sugar by half.

Provided by sarahubasics

Categories Quick Breads

Time 28m

Yield 12 muffins

Number Of Ingredients 15

Ingredients

1 1/4 cups flour
1/2 cup cornmeal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1/4 cup oil
3/4 cup milk
1/4 cup fresh basil, minced
1/4 cup tomatoes, diced
1/4 cup button mushroom, diced
1 tablespoon fresh parsley, minced
1/4 cup ham, diced (optional, substitute)
1/4 cup mozzarella cheese, shredded (optional, substitute)
2 garlic cloves, minced (optional, substitute)

Steps:

Preheat oven to 400 degrees Fahrenheit.
Mix everything together and put 0.25 cups in each greased muffin cup.
Bake for 18 minutes.

MEDITERRANEAN SAVOURY MUFFINS

Mediterranean Savoury Muffins image

Recipe video above. Savoury Muffins are cheesy muffins studded with Mediterranean flavours! These stay moist and fresh for several days, making them ideal for gift, make ahead for for afternoon tea , a school fete, or a lunchbox filler idea.

Provided by Nagi

Categories Baking Snack

Time 40m

Number Of Ingredients 16

Ingredients

Butter or oil spray (, for greasing)
2 cups (200g) cheddar cheese (, shredded (or other cheese))
75g / 2.5oz feta (, crumbled*)
1/2 cup green olives slices (*)
1/2 cup sun-dried tomatoes strips (*)
1/2 cup roasted peppers (*, drained and chopped (capsicum))
1/2 cup green onions (*, sliced )
2 cups (300g) flour ((plain / all purpose flour))
1 1/2 tsp baking powder
1/2 tsp baking soda (/ bi-carb soda (sub 1 1/2 tsp baking powder))
1/2 tsp salt
1 egg ((large, about 60g / 2 oz))
1 cup (250 ml) milk ((full or low fat))
1/4 cup (60g) sour cream (or plain yoghurt (Note 1))
1/4 cup (60ml) vegetable oil ( (or any plain flavoured oil))
1 garlic clove (, minced)

Steps:

Preheat oven to 180°C/350°F (160°C/320°F fan).
Brush a 12 hole standard muffin tin generously with butter
Whisk Dry ingredients in a bowl.
Whisk Wet ingredients in a separate bowl.
Pour Wet into the Dry ingredients bowl. Mix 8 times.
Add cheese, feta, sun dried tomato, capsicum, olives and green onion. Mix as few times as possible just to incorporate remaining bits of flour - no more than 7 big stirs (secret to soft muffs).
Divide between 12 holes in muffin in (I use an ice cream scooper). Batter should be thick and fill muffin tin slightly mounded (see video)
Bake for 25 minutes or until the muffins are golden and crusty and spring back when touched in the centre.
Cool for 10 minutes, then transfer to cooling rack. Serve warm for optimum experience!

Nutrition Facts : Calories 260 kcal, Carbohydrate 25 g, Protein 10 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 38 mg, Sodium 522 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

TOMATO BASIL SNACKERS

Tomato Basil Snackers image

Fresh basil, summer-ripe tomatoes and melted mozzarella cheese top toasted English muffins in this fabulous afternoon pick-me-up. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

2 English muffins, split and toasted
2 tablespoons reduced-fat mayonnaise
3 plum tomatoes, cut into 1/4-inch slices
6 fresh basil leaves, thinly sliced
1/8 teaspoon pepper
1/2 cup shredded part-skim mozzarella cheese

Steps:

Place English muffin halves on an ungreased baking sheet; spread with mayonnaise. Top with the tomatoes, basil, pepper and cheese. Broil 4 in. from the heat for 3-4 minutes or until cheese is melted.

Nutrition Facts : Calories 146 calories, Fat 6g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 268mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 7g protein. Diabetic Exchanges

TOMATO & BASIL MUFFINS

Tomato & Basil Muffins image

I was clearing out all the supermarket recipe leaflets and cards and all the cut out recipes that kept piling up in my kitchen. I thought I'd post the ones that I liked the look and sound of here, to share and for future reference. This way you might find something you like and my kitchen gets decluttered! If you try it before me let me know what you think. This is from Tesco's 'Food Club' magazine.

Provided by -Sylvie-

Categories Quick Breads

Time 35m

Yield 9 muffins

Number Of Ingredients 10

Ingredients

9 ounces self raising flour
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1 teaspoon salt
2 ounces gruyere, grated
2 ounces sun-dried tomatoes, cut into small pieces
20 large basil leaves, chopped
1/4 pint skim milk
4 tablespoons olive oil
2 medium eggs, beaten

Steps:

Preheat the oven to 190°C/375°F/ Gas 5.
In a large bowl mix the flour, baking powder, baking soda and salt.
Add the cheese, tomato and basil.
In a separate bowl beat the eggs, milk and oil together.
Beat the wet ingredients into the dry mix until well blended.
Spoon into a greased 9 hole muffin tin and bake for 20-25 minutes, until a wooden skewer comes out clean and the muffins are golden.
Rest for five minutes before turning out onto a wire rack to cool.

Nutrition Facts : Calories 226.5, Fat 9.6, SaturatedFat 2.4, Cholesterol 48.6, Sodium 545.5, Carbohydrate 27.6, Fiber 1.8, Sugar 2.6, Protein 7.8

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