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Caprese Mini Muffins
Submitted by Tara Noland @ Noshing With The Nolands on September 14, 2012 in Breads, Muffins
| Prep Time Cook Time |
Servings 24 | Difficulty Easy |
Ingredients
- 1 cup Self Raising Flour
- ½ teaspoons Baking Powder
- 1 whole Beaten Egg
- ¾ cups Milk
- 1 whole Roma Tomato, Finely Chopped
- 2 whole Small Bocconcini, Finely Chopped
- 2 Tablespoons Basil, Chopped
- 2 Tablespoons Melted Unsalted Butter
Preparation Instructions
Preheat oven to 400ºF. Lightly spray a mini 24-cup muffin pan with cooking spray.
Whisk the flour and baking powder together in a large bowl, making a well in the center. Whisk the egg and milk together and pour into the well. Add the tomato, bocconcini, basil and butter. Fold until just combined.
Pour the mixture into 24 muffin cups dividing evenly. Bake for 25 minutes or until golden brown. Cool 5 minutes then pop them out to cool completely on a cookie rack.
Recipe adapted from Ready, Steady, Lunchbox.
