Tomato Mini Muffins Recipe

Tomato Mini Muffins Recipe photo by Taste of Home

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It's delightful at Christmas to savor the big bite of summer baked in to these scrumptious muffins. Munching one warm from the oven reminds me of plump sun-kissed tomatoes and herbs handpicked from the patch.

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Tomato Mini Muffins Recipe

Prep/Total Time: 25 min.

Yield: 18 Servings

15 10 25

Ingredients

1-3/4 cups all-purpose flour
1/3 cup grated Parmesan cheese
2 tablespoons sugar
2 teaspoons baking powder
1/4 to 1/2 teaspoon dried rosemary, crushed
1/4 teaspoon baking soda
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1 egg
1/2 cup milk
1/2 cup tomato sauce
1/3 cup vegetable oil
Additional Parmesan cheese, optional

Directions

In a large bowl, combine the first eight ingredients. In another bowl, beat egg. Add milk, tomato sauce and oil; mix well. Stir into the dry ingredients just until moistened. Fill greased or paper-lined miniature muffin cups two-thirds full. Sprinkle with Parmesan cheese if desired. Bake at 375° for 10-12 minutes or until muffins test done. Yield: 3 dozen.

Nutritional Facts 1 serving (2 each) equals 102 calories, 5 g fat (1 g saturated fat), 14 mg cholesterol, 128 mg sodium, 11 g carbohydrate, trace fiber, 3 g protein.

Originally published as Tomato Mini Muffins in Country Woman Christmas Annual 1998, p19

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas