Best 4 Tomato Mini Muffins Recipes
Making tomato mini muffins at home is a simple and delicious way to enjoy these savory treats. With a few basic ingredients and a little time, you can create tender, flavorful muffins that are perfect for breakfast, lunch, or a snack. This article will guide you through the process of making the best tomato mini muffins, from selecting the right tomatoes to baking them to perfection. Whether you're a seasoned baker or just starting out, you'll find everything you need to know to create delicious tomato mini muffins in your own kitchen.
Here are our top 4 tried and tested recipes!
TOMATO MINI MUFFINS
It's delightful at Christmas to savor the big bite of summer baked in to these scrumptious muffins. Munching one warm from the oven reminds me of plump sun-kissed tomatoes and herbs handpicked from the patch.
Provided by Taste of Home
Time 25m
Yield 3 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first eight ingredients. In another bowl, beat egg. Add milk, tomato sauce and oil; mix well. Stir into the dry ingredients just until moistened. Fill greased or paper-lined miniature muffin cups two-thirds full. Sprinkle with Parmesan cheese if desired. Bake at 375° for 10-12 minutes or until muffins test done.
Nutrition Facts :
TOMATO SPICE MUFFINS
I'm always on the lookout for recipes using garden produce. Although I'm the only one in our family who likes tomatoes, my husband and daughter love these muffins. They have a yummy spice flavor, and the tomatoes keep them moist.
Provided by Taste of Home
Time 45m
Yield about 2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first nine ingredients; set aside. In a food processor, combine the eggs, butter, vanilla and tomatoes; cover and process until tomatoes are finely chopped. Add to dry ingredients; stir just until moistened. Fold in raisins., Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 226 calories, Fat 5g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 230mg sodium, Carbohydrate 44g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.
MINI FRITTATA MUFFINS
Packed with eggs, cheese, tomatoes, and green peppers, these mini frittata muffins are an easy recipe to make for breakfast, lunch, or unexpected guests. Light, keto-friendly, and satisfying!
Provided by Ceci Rey
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 395 degrees F (200 degrees C). Spray muffin pan with non-stick cooking spray.
- Combine eggs, milk, salt, and pepper in a bowl; beat with a fork until blended evenly.
- Distribute tomatoes and green peppers amongst the muffin cups and sprinkle with Colby-Jack cheese. Pour egg mixture into each muffin cup until filled to the top. Mix each muffin cup carefully with a fork to distribute ingredients evenly.
- Bake in the preheated oven until tops start to brown, about 20 minutes. Remove and let cool in the pan for 5 minutes before serving.
Nutrition Facts : Calories 315.7 calories, Carbohydrate 5.3 g, Cholesterol 371.3 mg, Fat 23.5 g, Fiber 1 g, Protein 22 g, SaturatedFat 13 g, Sodium 1251.5 mg, Sugar 2.4 g
MINI TOMATO PIES
Serve these at parties and they will be gobbled up fast! You can make the crust 2 days in advance and keep in refrigerator.
Provided by Tresa H.
Categories Lunch/Snacks
Time 32m
Yield 14 pies
Number Of Ingredients 9
Steps:
- Cut pie crust into circles,(you are going to be putting these into muffin tins -- use your best judgement on the size. I use a glass and usually get 7 from each pie crust).
- Place each circle of crust into sprayed muffin tin.
- Dock each crust with fork several times.
- Bake in 400 degree oven for 8 - 10 minutes, until lightly browned.
- Remove pie crust from muffin tin and place on cookie sheet (this helps ensure they don't stick to the tin while cooking the next step).
- Place tomatoes in colander and set in the sink.
- Sprinkle with salt and allow to drain 15 minutes.
- Pat drained tomatoes lightly with paper towels.
- Fill each cup with a tablespoon of tomatoes, a little onion, a little bacon and a pinch of basil.
- Combine the cheeses and mayonnaise together.
- Spread mixture on top of tomatoes mounding it up.
- Bake for 10 to 12 minutes in a 375 degree oven, or until top is slightly browned.
Tips:
- Muffin Tins: Use a mini muffin tin for best results.
- Muffin Liners: Use paper muffin liners to prevent sticking and for easy removal.
- Muffin Batter: Fill each muffin cup about 2/3 full with batter.
- Baking Time: Bake the muffins for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
- Cooling: Let the muffins cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
- Freezing: These muffins can be frozen for up to 2 months. To freeze, place the cooled muffins in a single layer in a freezer-safe container.
- Reheating: To reheat frozen muffins, thaw overnight in the refrigerator or microwave on low power for 30 seconds at a time until warmed through.
Conclusion:
These tomato mini muffins are a delicious and versatile snack or breakfast treat. They are easy to make, and you can customize them with your favorite ingredients. With their bright red color and tangy flavor, these muffins are sure to be a hit with everyone who tries them. So next time you are looking for a quick and easy snack or breakfast, give these tomato mini muffins a try!
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