Tomato Mini Muffins Recipe
Tomato Mini Muffins Recipe photo by Taste of Home
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Tomato Mini Muffins Recipe

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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.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:18 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 18 servings


  • 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

Nutritional Facts

2 each: 102 calories, 5g fat (1g saturated fat), 14mg cholesterol, 128mg sodium, 11g carbohydrate (2g sugars, 0 fiber), 3g protein.


  1. 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.
Originally published as Tomato Mini Muffins in Country Woman Christmas Annual 1998, p19

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muffinmonster User ID: 2793033 25195
Reviewed Jul. 7, 2011

"TOMATO!! That sounds REALLY weird! What does it taste like? It doesn't sound...very appetizing"

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