Tomato Spice Muffins Recipes

SUGAR AND SPICE MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.
• In a large bowl, combine flour, baking powder, salt and nutmeg. In a separate bowl, beat together oil, 3/4 cup sugar, egg and milk. Stir egg mixture into flour mixture, just until moistened. Spoon batter into prepared muffin cups.
• Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into a muffin comes out clean.
• While muffins are baking, mix together 3/4 cup white sugar and 1 teaspoon cinnamon. While muffins are still hot, dip tops in melted butter and then in cinnamon sugar mixture.

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 SOUP CARROT SPICE MUFFINS (GLUTEN FREE & ALLERGY FRIENDLY) RECIPE - (4.3/5)

Steps:

• Preheat oven to 350°F. Lightly grease muffin pan and set aside. In a mixer or food processor with mixing blade, cream together the butter and sugar. Add the carrots, all spice, cinnamon, salt, baking soda, and xantham gum. Mix to evenly distribute ingredients. With mixing blade still on, slowly add the flour to incorporate into the batter. Lastly, slow pour in the tomato soup until gone and batter has completely finished mixing. Evenly distribute into the muffin tin cavities and fill full. Smooth over the tops with the back of a spoon. Bake for approximately 22 to 25 minutes. Check doneness with a toothpick. Cool complete before glazing. To make glaze, in a bowl combine the cream cheese and powdered sugar. Add in the milk and vanilla. Stir together until creamy and smooth.

TOMATO SPICE MUFFINS

Steps:

• In 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 until just moistened.
• Fold in raisins.
• Fill greased or paper-lined cups three fourths full.
• Bake at 350 F for 20-25 minutes or until a toothpick comes out clean.
• Cool 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.

MOLASSES SPICE MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners, or generously grease with cooking spray.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Stir in the molasses. Combine the whole wheat flour, all-purpose flour, cinnamon, ginger, baking soda, and powdered buttermilk; stir into the molasses mixture alternately with the water. Mix just until blended. Fold in raisins. Spoon the batter into the prepared muffin cups.
• Bake for 20 to 25 minutes in the preheated oven, or until the top of the muffins spring back when lightly pressed. Cool for about 10 minutes in the pan before removing to cooling racks.

CHEESY GARLIC, HERB, PAPRIKA & TOMATO MUFFINS

Steps:

• Preheat oven to 210°C.
• Put the grated cheese, flour, salt, sugar, cayenne pepper, paprika, smoked paprika, garlic granules, and herbs into a large bowl.
• Mix lightly with your fingertips to combine. Make a well in the center.
• In another container, beat the egg and milk until evenly combined.
• Pour all the liquid onto the dry ingredients.
• Fold the two mixtures together, drawing in all the flour from the sides of the bowl until all ingredients are incorporated. Try not to overmix.
• Grease your deep muffin pan well.
• Spoon mixture off a tablespoon, helping it off with another spoon, into the pan. Fill each hole with as much as is needed to use up all of the batter.
• Place a slice of tomato on top of each muffin. Lightly brush each slice with a little melted butter or oil.
• Sprinkle with additional salt, cheese or paprika if desired.
• Bake at 210C for about 12 minutes, or until tomato slices are cooked (they'll look a bit shrivelled), muffins spring back when pressed, and muffins look golden brown.
• Remove from oven and set aside to cool for 5-10 minutes before removing from pan.
• To easily remove from pan, slide a butterknife around the sides of each muffin, and then lift. Tip: If muffins are stuck, put a plate or rack on top of muffin tray and flip tray over. Smooth a wet teatowel or sponge over the base of each muffin cavity for 1 or so minutes, then give the tray a light shake. Keep spongeing and lightly shaking until all muffins have come out. This method should release your muffins from their tray without breaking.
• Serve!

TWO INGREDIENT PUMPKIN DONUTS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray donut pans with nonstick cooking spray. Set aside.
• Mix cake mix, pumpkin, and pumpkin pie spice together in a large bowl until well combined.
• Fill a pastry bag with the mixture and fill greased donut cups halfway full.
• Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 10 to 12 minutes. Cool on a wire rack.
• While donuts cool, mix powdered sugar, almond milk, and pumpkin pie spice for glaze together until smooth.
• Dip donuts in glaze and place back on the wire rack until set, 5 to 6 minutes.