Tomato and fresh basil muffins

Name: Tomato and fresh basil muffins
Prep time: 10m
Cook time: 25m
Yield: 10-12
Cuisine: International

These savoury muffins work great for a leisurely weekend brunch or as a mid-morning snack for the office

GN Archives

Cuisine:International

Cook time:25m

Prep time:10m

Servings:10-12

500ml (2 cups) cake flour

2 tsp baking powder

1 tsp salt

1tbsp sugar

2 eggs

250ml (1cup) milk

125ml ( ½  cup) melted butter

4 tsp tomato  paste

65gm (¼ cup) diced fresh tomatoes, or well-drained canned  tomatoes

1 tsp mustard powder

85ml (1/3 cup) chopped fresh basil

1 tbsp  chopped chives

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Ingredient Substitution Guide

1. Sift dry ingredients into a bowl. Beat the eggs, milk and butter, add the tomato paste and beat again. Stir in the diced tomato, and add to dry ingredients.

2. Fold in the mustard powder, fresh basil and chives. Spoon into greased muffin pans and bake for 20-25 minutes at 180⁰C, or until the muffins are firm and start to recede from sides of pans.

Serve warm or toasted with some butter.

Recipe and image: Gulf News Archives

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