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Caprese Mini Muffins

by on September 14, 2012 in Breads, Muffins September 14, 2012 BreadsMuffins
See post on Tara Noland @ Noshing With The Nolands’s site!
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Cook:

Level: Easy

System:

24
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Description

A mini muffin bursting with the flavors of a Caprese salad!

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

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.

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