Tomato and fresh basil muffins
These savoury muffins work great for a leisurely weekend brunch or as a mid-morning snack for the office
| PREP TIME | 10 m |
|---|---|
| COOK TIME | 25m |
| SERVES | 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
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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