Tomato Basil Muffins Recipes

BLUEBERRY, LIME, AND BASIL MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin pan with paper liners.
• Whisk whole wheat flour, 1 cup all-purpose flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
• Beat sugar and butter in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Mix in vanilla extract, lime zest, and lime juice. Stir in Greek yogurt. Add 1/2 of the flour mixture and stir just until combined. Add in remaining flour mixture, stirring just until combined; do not to overmix. Fold in basil.
• Place blueberries in a large bowl and sprinkle with 1 tablespoon all-purpose flour. Toss to coat. Gently fold into the muffin batter.
• Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes.
• Remove muffins from the oven and let cool in the pan 1 to 2 minutes before transferring to a wire rack to cool completely, 15 to 30 minutes more.

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.

SUN-DRIED TOMATO MUFFINS

Steps:

• Heat oven to 400°F. Grease bottoms only of 12 regular size muffin cups, or line with paper baking cups.
• Beat milk, oil and egg in large bowl. Stir in flour, 1/4 cup cheese, the basil, baking powder and salt just until flour is moistened. Fold in tomatoes and olives. Divide batter evenly among muffin cups (cups will be almost full). Sprinkle with cheese.
• Bake 18 to 20 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm if desired.

TOMATO BASIL MUFFINS

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Mix everything together and put 0.25 cups in each greased muffin cup.
• Bake for 18 minutes.

TOMATO BASIL SNACKERS

Steps:

• Place English muffin halves on an ungreased baking sheet; spread with mayonnaise. Top with the tomatoes, basil, pepper and cheese. Broil 4 in. from the heat for 3-4 minutes or until cheese is melted.

TOMATO BASIL MUFFINS

Steps:

• 1. To prepare the goodie mixture, first cover the sun-dried tomatoes with boiling water and let soak about 20 minutes. Drain the tomatoes and chop into pea-sized bits. Place in a medium bowl along with the remaining goodie ingredients. Stir to combine. 2. Preheat the oven to 400°F. 3. Sift the dry ingredients together in a large bowl. 4. Whisk the wet ingredients in a medium bowl or blend in a food processor. Add the goodie mixture and stir to combine. 5. Pour the wet mixture into the dry ingredients. Stir just until mixed. Do not overstir. 6. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top. 7. Bake for 15 to 20 minutes. 8. Cool the muffins at least 10 minutes before removing from the tin.

SUMMER PEACH, BASIL & CHEDDAR MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
• Mix peaches, basil, and 1 tablespoon brown sugar in a bowl; let sit until sugar dissolves, about 15 minutes.
• Sift flour, baking powder, baking soda, and salt together in a large bowl. Mix 1 cup Cheddar cheese into flour mixture.
• Beat butter and 7 tablespoons brown sugar in a bowl with an electric mixer until smooth and creamy. Add eggs, one at a time, until just combined; gently fold in peaches. Mix flour mixture, a little at time, into peach mixture until batter is just combined.
• Spoon batter into the prepared muffin cups. Sprinkle 1/4 cup Cheddar cheese over batter.
• Bake in the preheated oven until a toothpick inserted in the middle of a muffin comes out clean, about 25 minutes.

TOMATO & BASIL MUFFINS

Steps:

• Preheat the oven to 190°C/375°F/ Gas 5.
• In a large bowl mix the flour, baking powder, baking soda and salt.
• Add the cheese, tomato and basil.
• In a separate bowl beat the eggs, milk and oil together.
• Beat the wet ingredients into the dry mix until well blended.
• Spoon into a greased 9 hole muffin tin and bake for 20-25 minutes, until a wooden skewer comes out clean and the muffins are golden.
• Rest for five minutes before turning out onto a wire rack to cool.