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.
HERB & SUN-DRIED TOMATO MUFFINS
Mom served these muffins instead of bread or buns. Now I make them to serve with soup or chili. - Betsy King, Duluth, Minnesota
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. In a large bowl, mix first 7 ingredients. In another bowl, whisk egg, milk and oil. Add to flour mixture; stir just until moistened. Fold in cheese and tomatoes., Fill 12 greased muffin cups three-fourths full. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 161 calories, Fat 8g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 277mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges
FOCACCIA WITH TOMATOES AND ROSEMARY
This beautiful bread is a great way to use summer tomatoes, but the heat from the oven will draw rich, deep flavor from the less flavorful ones found in winter as well.
Provided by Martha Rose Shulman
Categories appetizer
Time 2h45m
Yield 12 to 15 servings
Number Of Ingredients 10
Steps:
- In the bowl of a standing mixer, or in a large bowl, dissolve the yeast and sugar in the water. Add the olive oil, whole-wheat flour, 200 grams of the all-purpose flour and salt and mix together briefly using the paddle attachment. Change to the dough hook and beat for 8 to 10 minutes at medium speed, adding flour as necessary. The dough should eventually form a ball around the dough hook and slap against the sides of the bowl as the mixer turns; it will be sticky. Remove from the bowl, flour your hands and knead for a minute on a lightly floured surface, and shape into a ball.
- If kneading the dough by hand, dissolve the yeast in the water with the sugar as directed. Stir in the olive oil, whole-wheat flour, salt and all-purpose flour by the half-cup, until the dough can be scraped out onto a floured work surface. Knead, adding flour as necessary, for 10 minutes, until the dough is elastic and smooth. Shape into a ball.
- Clean and dry your bowl and oil lightly with olive oil. Place the dough in it, rounded side down first, then rounded side up. Cover tightly with plastic and let rise in a warm spot for 1 1/2 to 2 hours, or in the refrigerator for 4 to 8 hours, until doubled.
- Punch down the dough. Cover with lightly oiled plastic and let the dough rest for 15 minutes.
- Preheat the oven to 425 degrees, preferably with a baking stone in it. Line a sheet pan with parchment and oil generously. Roll or press out the dough into a rectangle the size of the sheet pan or just slightly smaller. To do this efficiently, roll or press out the dough, stop and wait 5 minutes for the gluten to relax, then roll or press out again, and repeat until the dough reaches the right size. Cover with a damp towel and let rest for 30 minutes. Just before baking, use your fingertips to dimple the dough all over.
- Cut the tomatoes into rounds and place on top of the focaccia. Sprinkle with coarse salt and the rosemary. Drizzle a tablespoon or two of olive oil over all.
- Bake, setting the pan on top of the baking stone (if using), for 20 to 25 minutes, until the bread is deep golden brown. Let rest for at least 10 minutes before serving, or allow to cool completely.
Nutrition Facts : @context http, Calories 124, UnsaturatedFat 0 grams, Carbohydrate 26 grams, Fat 1 gram, Fiber 3 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 195 milligrams, Sugar 1 gram
BAKED TOMATOES WITH ROSEMARY AND GARLIC
Provided by Pierre Franey
Categories dinner, easy, lunch, quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees
- Cut the tomatoes in half lengthwise.
- Place the tomatoes flat side down in a baking dish. Sprinkle with salt and pepper and brush them with the oil. With the tip of a pointed knife, make 2 small slits in each tomato half and place a sliver of garlic in each. Sprinkle the tomatoes with rosemary and bake 5 to 6 minutes. Remove the garlic, if desired, and serve sprinkled with parsley.
Nutrition Facts : @context http, Calories 83, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 7 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 289 milligrams, Sugar 3 grams
SAVOURY PICNIC MUFFINS
Make a batch of these easy savoury muffins for your next picnic. These cheesy bites with seasonal veg are great for lunchboxes, too
Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com
Time 45m
Number Of Ingredients 9
Steps:
- Heat the oven to 200C/180C fan/gas 6 and line a eight-hole muffin tin with muffin cases. Coarsely grate the courgette into a fine sieve and use clean hands to squeeze out as much liquid as possible over the sink. Tip into a bowl with the spring onions, flour, roasted red pepper, most of the cheese and the rosemary, along with lots of black pepper and a pinch of salt.
- Crack the eggs into a jug, pour in the oil and top up with enough milk to make 300ml. Beat together, then pour into the courgette mixture and mix to a smooth batter. Divide between the cases, top with the remaining cheese and bake for 25-30 mins until risen, firm and golden brown on top. Leave to cool completely on a wire rack. Will keep for up to three days in an airtight container in the fridge.
Nutrition Facts : Calories 281 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.5 milligram of sodium
More about "tomato rosemary muffins recipes"
ROSEMARY, OLIVE AND TOMATO MUFFINS | VEGAN RECIPES
From veganuary.com
Estimated Reading Time 1 min
TOMATO ROSEMARY MUFFINS – THE KITCHEN TOURIST
From thekitchentourist.com
Estimated Reading Time 1 min
TOMATO BASIL MUFFINS – PALATABLE PASTIME PALATABLE …
From palatablepastime.com
SUN DRIED TOMATO SAVORY MUFFINS - TODAY'S CREATIVE LIFE
From todayscreativelife.com
MEDITERRANEAN SAVOURY MUFFINS | RECIPETIN EATS
From recipetineats.com
KETO SUNDRIED TOMATO, ROSEMARY AND GOATS CHEESE EGG MUFFINS
From carbmanager.com
SUN DRIED TOMATO-BASIL-ROSEMARY-PROVOLONE-WHOLE CORN KERNEL …
From bellasunluci.com
SUN-DRIED TOMATO AND ROSEMARY BREAD - CAN'T STAY OUT OF THE …
From cantstayoutofthekitchen.com
SAVOURY CHEESE MUFFINS | RECIPETIN EATS
From recipetineats.com
TOMATO ROSEMARY MUFFINS - COOKEATSHARE
From cookeatshare.com
ROSEMARY LEMON BROWN BUTTER MUFFINS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
FETA CHEESE AND ROASTED TOMATO MUFFINS WITH ROSEMARY
From lecreuset.co.za
ROSEMARY, OLIVE AND TOMATO MUFFINS - VEGANUARY
From veganuary.com
10 BEST FRESH ROSEMARY MUFFINS RECIPES | YUMMLY
From yummly.com
ROSEMARY, OLIVE AND TOMATO MUFFINS [VEGAN] - ONE …
From onegreenplanet.org
FRESH ROSEMARY MUFFINS RECIPE | MYRECIPES
From myrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #preparation #breads #muffins #dietary #quick-breads #4-hours-or-less
You'll also love