Sweet Tomato Mini Muffin Recipes

TOMATO SPICE MUFFINS

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.

TOMATO MINI MUFFINS

Steps:

• 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.

MINI SWEET POTATO MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Coat the cups of three 12-cup mini muffin tins with cooking spray or line with mini paper liners.
• Whisk together the flour, chocolate chips, baking powder, cinnamon, salt, and baking soda in a medium bowl. Whisk together the sweet potato, sugar, butter, sour cream and egg in a large bowl until combined. Stir the flour mixture into the sweet potato mixture until just combined but with a few small lumps. Fill each muffin cup with a generous tablespoon of batter.
• Bake until the muffins pull away from the sides of the pan (unless you used paper liners) and a toothpick inserted in the center comes out clean, 12 to 16 minutes. Transfer the muffins to a cooling rack. Serve warm or at room temperature.

DELICIOUS SWEET POTATO MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin pan or line with paper liners.
• Combine sugar, sweet potato, olive oil, water, and eggs in a bowl. Combine flour, cinnamon, baking soda, baking powder, and salt in a second bowl. Add flour mixture and pecans to the sweet potato mixture. Fold gently until just moistened, being careful not to overmix. Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Do not overbake. Remove from oven and cool on wire rack.

TOMATO MUFFINS RECIPE

Steps:

• To prepare this savoury muffins recipe, mix together salt, gram flour, baking soda, black pepper, and 3 ½ tablespoons of oil in a deep bowl. Next, wash the cherry tomatoes in running water and finely chop them in a bowl. Now, finely chop the spring onions in a separate bow and keep both bowls aside till required.
• Take another bowl and strain the mixture into a bowl and discard the seeds. Now, using your finger, make a well in the centre of gram flour mixture and pour in the tomato puree along with water. Whisk the mixture until smooth and then add chopped spring onions. Mix well once again to make a fine batter for the muffins.
• Take muffin cups and grease them with the remaining oil. Pour in the equal amount of the prepared mixture in to them. Meanwhile, pre-heat the oven at 200 degree Celsius.
• Top all the muffin cups with the finely chopped cherry tomatoes and line them in a baking tray. Now, place this baking tray in the pre-heated oven and bake the muffins for about 25 minutes until they are slightly brown in colour.
• When done, remove the tray from the oven and let these baked muffins cool slightly. Enjoy them warm with your choice of sauce!

VEGGIE FRITTATA MUFFINS

Steps:

• Preheat the oven to 350°F and brush a nonstick muffin pan with olive oil or nonstick cooking spray.
• In a large bowl, whisk together the eggs, milk, garlic, dijon mustard, most of the dill (reserve a little for garnish), salt and pepper. Pour just a bit of the egg mixture into the bottom of each muffin cup. Divide the kale, tomatoes, scallions and feta into each cup then pour the remaining egg mixture on top.
• Bake for 20 to 22 minutes or until the eggs are set. Season with salt and pepper to taste and garnish with the remaining dill. Store any remaining frittatas in the fridge for up to 2 days.

MINI DIJON MUSTARD-TOMATO TARTS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Generously oil a muffin pan.
• Whisk Greek yogurt, milk, and oil together in a bowl until well combined. Add flour, baking powder, and salt; stir until everything holds together.
• Transfer mixture onto a lightly floured countertop and knead dough until smooth. Divide dough into 12 equal portions with floured hands. Shape each piece to fit in the bottom of a muffin cup, place into the muffin cups and gently push down with your fingertips to form 1/2-inch high sides.
• Brush the bottom of each crust with mustard and sprinkle with Gruyere cheese. Place a tomato slice on top.
• Bake in the preheated oven until tarts have puffed up and are golden brown, about 25 minutes.
• While the tarts are baking, whisk together olive oil, mashed garlic, salt, and pepper in a bowl until smooth. Add basil and parsley and stir until well combined.
• Remove tarts from the oven and immediately spread the herb topping evenly on top of each tart. Let cool slightly in the muffins pan, about 5 minutes, then loosen the sides of the tarts and carefully transfer them to a wire rack. Serve lukewarm or completely cooled.

SWEET TOMATO MINI MUFFIN

Steps:

• prepare muffin mix per box instructions adding 1/2 C of Sweet Tomato Jam and 2T of Parmesan Cheese. Bake until tops are golden. Allow to cool; remove tops; spread with Marscapone Cheese and dollop with Tapenade. Garnish with fresh chiffonade of basil. Enjoy! To prepare tomato jam use 1/2 C sugar to 1 lb of cherry tomatoes. Split tomatoes in 1/2 and place in saute pan; sprinkle with sugar and let them go. They are finished when the liquid is gone and you have a jam consistency. To prepare tapenade: in food processor combine kalamata olives (or any other combination of favorite olives), garlic, anchovy paste and olive oil until you have a nice spread consistency. It should be a rustic chop not a puree.