Tomato Mini Muffins Recipe

1
Tomato Mini Muffins Recipe
Tomato Mini Muffins Recipe photo by Taste of Home
Publisher Photo

Tomato Mini Muffins Recipe

Read Reviews
1
Publisher Photo
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.
MAKES:
18 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
18 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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

Nutritional Facts

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

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forTomato Mini Muffins

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
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"

Loading Image