Tomato Mini Muffins Recipes

TOMATO MINI MUFFINS

Tomato Mini Muffins image

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.

Provided by Taste of Home

Time 25m

Yield 3 dozen.

Number Of Ingredients 13

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

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.

Nutrition Facts :

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

Ingredients

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.

MINI FRITTATA MUFFINS

Mini Frittata Muffins image

Packed with eggs, cheese, tomatoes, and green peppers, these mini frittata muffins are an easy recipe to make for breakfast, lunch, or unexpected guests. Light, keto-friendly, and satisfying!

Provided by Ceci Rey

Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes

Time 40m

Yield 6

Number Of Ingredients 8

Ingredients

cooking spray
12 eggs
2 tablespoons milk
2 teaspoons salt
2 teaspoons ground black pepper
1 large tomato, finely chopped
1 large green bell pepper, finely chopped
2 cups shredded Colby-Jack cheese

Steps:

Preheat the oven to 395 degrees F (200 degrees C). Spray muffin pan with non-stick cooking spray.
Combine eggs, milk, salt, and pepper in a bowl; beat with a fork until blended evenly.
Distribute tomatoes and green peppers amongst the muffin cups and sprinkle with Colby-Jack cheese. Pour egg mixture into each muffin cup until filled to the top. Mix each muffin cup carefully with a fork to distribute ingredients evenly.
Bake in the preheated oven until tops start to brown, about 20 minutes. Remove and let cool in the pan for 5 minutes before serving.

Nutrition Facts : Calories 315.7 calories, Carbohydrate 5.3 g, Cholesterol 371.3 mg, Fat 23.5 g, Fiber 1 g, Protein 22 g, SaturatedFat 13 g, Sodium 1251.5 mg, Sugar 2.4 g

MINI TOMATO PIES

Mini Tomato Pies image

Serve these at parties and they will be gobbled up fast! You can make the crust 2 days in advance and keep in refrigerator.

Provided by Tresa H.

Categories Lunch/Snacks

Time 32m

Yield 14 pies

Number Of Ingredients 9

Ingredients

2 refrigerated pie crusts
6 -8 roma tomatoes, chopped
10 fresh basil leaves, chopped
3/4 cup green onion, chopped
5 slices bacon, cooked and crumbled
1 3/4 cups grated mozzarella cheese
1 cup grated cheddar cheese
1 cup mayonnaise (ONLY USE GOOD QUALITY!....VERY IMPORTANT)
salt and pepper

Steps:

Cut pie crust into circles,(you are going to be putting these into muffin tins -- use your best judgement on the size. I use a glass and usually get 7 from each pie crust).
Place each circle of crust into sprayed muffin tin.
Dock each crust with fork several times.
Bake in 400 degree oven for 8 - 10 minutes, until lightly browned.
Remove pie crust from muffin tin and place on cookie sheet (this helps ensure they don't stick to the tin while cooking the next step).
Place tomatoes in colander and set in the sink.
Sprinkle with salt and allow to drain 15 minutes.
Pat drained tomatoes lightly with paper towels.
Fill each cup with a tablespoon of tomatoes, a little onion, a little bacon and a pinch of basil.
Combine the cheeses and mayonnaise together.
Spread mixture on top of tomatoes mounding it up.
Bake for 10 to 12 minutes in a 375 degree oven, or until top is slightly browned.

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