Tomato Rosemary Muffins Recipes

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MEDITERRANEAN SAVOURY MUFFINS



Mediterranean Savoury Muffins image

Recipe video above. Savoury Muffins are cheesy muffins studded with Mediterranean flavours! These stay moist and fresh for several days, making them ideal for gift, make ahead for for afternoon tea , a school fete, or a lunchbox filler idea.

Provided by Nagi

Categories     Baking     Snack

Time 40m

Number Of Ingredients 16

Butter or oil spray (, for greasing)
2 cups (200g) cheddar cheese (, shredded (or other cheese))
75g / 2.5oz feta (, crumbled*)
1/2 cup green olives slices (*)
1/2 cup sun-dried tomatoes strips (*)
1/2 cup roasted peppers (*, drained and chopped (capsicum))
1/2 cup green onions (*, sliced )
2 cups (300g) flour ((plain / all purpose flour))
1 1/2 tsp baking powder
1/2 tsp baking soda (/ bi-carb soda (sub 1 1/2 tsp baking powder))
1/2 tsp salt
1 egg ((large, about 60g / 2 oz))
1 cup (250 ml) milk ((full or low fat))
1/4 cup (60g) sour cream (or plain yoghurt (Note 1))
1/4 cup (60ml) vegetable oil ( (or any plain flavoured oil))
1 garlic clove (, minced)

Steps:

  • Preheat oven to 180°C/350°F (160°C/320°F fan).
  • Brush a 12 hole standard muffin tin generously with butter
  • Whisk Dry ingredients in a bowl.
  • Whisk Wet ingredients in a separate bowl.
  • Pour Wet into the Dry ingredients bowl. Mix 8 times.
  • Add cheese, feta, sun dried tomato, capsicum, olives and green onion. Mix as few times as possible just to incorporate remaining bits of flour - no more than 7 big stirs (secret to soft muffs).
  • Divide between 12 holes in muffin in (I use an ice cream scooper). Batter should be thick and fill muffin tin slightly mounded (see video)
  • Bake for 25 minutes or until the muffins are golden and crusty and spring back when touched in the centre.
  • Cool for 10 minutes, then transfer to cooling rack. Serve warm for optimum experience!

Nutrition Facts : Calories 260 kcal, Carbohydrate 25 g, Protein 10 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 38 mg, Sodium 522 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

TOMATO ROSEMARY MUFFINS



Tomato Rosemary Muffins image

Make and share this Tomato Rosemary Muffins recipe from Food.com.

Provided by CURLEYBERLEY

Categories     Quick Breads

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 13

1 3/4 cups flour
1/3 cup parmesan cheese
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon rosemary, dried and crushed
1/4 teaspoon baking soda
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1 egg, beaten
1/2 cup milk
1/2 cup tomato sauce
1/3 cup olive oil or 1/3 cup vegetable oil
parmesan cheese

Steps:

  • Stir together flour, parmesan cheese, sugar, baking powder, rosemary, baking soda, garlic powder and pepper.
  • Make a well in center of dry ingredients.
  • Combine egg, milk, tomato sauce and oil. Add all at once to well in the center of the dry ingredients.
  • Stir just until moistened.
  • Lightly grease 36 1-3/4" muffin cups; fill 2/3 full. Sprinkle with parmesan cheese.
  • Bake at 350 for 15 minutes or until lightly browned.
  • Remove from pan.
  • To make 12 regular size muffins, bake 20-24 minutes. These freeze well.

Nutrition Facts : Calories 311.8, Fat 15.6, SaturatedFat 3.4, Cholesterol 43, Sodium 388, Carbohydrate 35.2, Fiber 1.3, Sugar 5.3, Protein 7.9

TOMATO SPICE MUFFINS



Tomato Spice Muffins image

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

4 cups all-purpose flour
2-1/2 cups sugar
2 teaspoons ground cinnamon
1-1/4 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1/4 teaspoon pepper
2 eggs
1/2 cup butter, melted and cooled
2 teaspoons vanilla extract
5 cups seeded quartered tomatoes (about 6 medium)
1 cup raisins

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.

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