Tomato, basil and mozzarella muffins
Amazingly versatile, tomato, basil and mozzarella muffins are ideal for breakfast, as a snack with 11 o’clock tea or as a light lunch or supper.
Makes 8 tomato, basil and mozzarella muffins. Heat oven to 180 °C. Line 8 standard muffin-tin hollows with baking paper. In a mixing bowl sift together 240 g (430 ml) self-raising flour, 3 ml salt and 10 ml baking powder. Roughly chop 2 handfuls basil and add to dry ingredients. Add 200 g grated mozzarella cheese and mix well. Whisk together 1 egg, 350 ml milk and 50 ml melted butter. Add to flour mixture and mix well. Halve 12 small rosa tomatoes and arrange 3 halves on top of each muffin. season tomatoes with salt and freshly ground black pepper and bake for 25 – 35 minutes. Use a thin skewer to test if done.
30 Muffins sweet and savoury
Edition SARIE FOOD April / May 2014 | Story 30 Muffins| Recipe Tomato, basil and mozzarella muffins