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.

Tomato, basil and mozzarella muffins Tomato, basil and mozzarella muffins
PHOTO: Micky Hoyle

30 Muffins sweet and savoury 

Cheese muffins

Chocolate-chip muffins

Apple and cinnamon muffins

Bacon, cheese and chive muffins

Gruyère and baby marrow muffins

Blueberry muffins

Nutella muffins

Marinated bell pepper and feta muffins

Sun-dried tomato, basil and feta muffins

Banana muffins

Spinach, bacon and ricotta cheese wholewheat muffins

Vanilla chocolate chip muffins

Corn and cheese muffins

Muesli muffins

Coconut muffins

Blue cheese and caramelised onion muffins

Ham, cheese and mushroom muffins

Caramel muffins

Raspberry and white chocolate muffins

Cheese, tomato and onion wholewheat muffins

Bran muffins

Poppy seed and lemon muffins

Peanut butter and fudge muffins

Carrot, pecan nut muffins

Black olive, spinach and parmesan muffins

Snoek muffins

Leek and cheese wholewheat muffins

Biltong muffins

Coffee and white chocolate muffins

Edition SARIE FOOD April / May 2014 | Story 30 Muffins| Recipe Tomato, basil and mozzarella muffins