Cheese Tomato Muffins Food

TOMATO, CHEESE AND ONION MUFFINS

Tomato, Cheese and Onion Muffins image

This savory muffin is very crumbly texture. Could be eaten as a snack or put in kids lunch boxes. I used pizza tomato topping sauce for the tomato sauce and it worked well.

Provided by Chef floWer

Categories Quick Breads

Time 30m

Yield 12 muffins

Number Of Ingredients 10

Ingredients

1 cup onion, chopped
1 tablespoon butter, melted
1 eggs or 1 egg substitute, beaten
1/2 cup milk
2 cups self-raising flour, sifted
2 tablespoons flat leaf parsley, fresh or 1 teaspoon dried parsley
1 pinch salt, sifted
1 tablespoon butter
1 1/2 cups tasty cheese or 1 1/2 cups cheddar cheese, grated
3/4 cup tomato sauce, cooking sauce

Steps:

Preheat the oven at 200°C and grease muffin pans, set aside.
In a small pan melt one tablespoon of butter and then add onions and cook until soft.
Mix beaten egg and milk together, set aside.
In a large mixing bowl combine (dry ingredients) sifted flour, salt and parsley then rub in one tablespoon of butter.
Pour egg and milk mixture into the dry ingredients to make a light scone batter. Add more milk if needed. Add onions and half the cheese.
Half fill prepared muffin pans with mixture.
Put up to 1 teaspoon sauce in the middle of each muffin. Take care that sauce stays mostly in the middle. If there is too much sauce, muffins will come apart when removed from pans.
Cover each muffin with remaining mixture until pans are three quarters full.
Sprinkle with remaining grated cheese.
Bake for 15-20 minutes or until skewer comes out clean when inserted into the center of the muffins.

Nutrition Facts : Calories 178.9, Fat 8.4, SaturatedFat 5.1, Cholesterol 39.3, Sodium 488.9, Carbohydrate 18.3, Fiber 1, Sugar 1.4, Protein 7.4

MEDITERRANEAN SAVOURY MUFFINS

Mediterranean Savoury Muffins image

Recipe video above. Savoury Muffins are cheesy muffins studded with Mediterranean flavours! These stay moist and fresh for several days, making them ideal for gift, make ahead for for afternoon tea , a school fete, or a lunchbox filler idea.

Provided by Nagi

Categories Baking Snack

Time 40m

Number Of Ingredients 16

Ingredients

Butter or oil spray (, for greasing)
2 cups (200g) cheddar cheese (, shredded (or other cheese))
75g / 2.5oz feta (, crumbled*)
1/2 cup green olives slices (*)
1/2 cup sun-dried tomatoes strips (*)
1/2 cup roasted peppers (*, drained and chopped (capsicum))
1/2 cup green onions (*, sliced )
2 cups (300g) flour ((plain / all purpose flour))
1 1/2 tsp baking powder
1/2 tsp baking soda (/ bi-carb soda (sub 1 1/2 tsp baking powder))
1/2 tsp salt
1 egg ((large, about 60g / 2 oz))
1 cup (250 ml) milk ((full or low fat))
1/4 cup (60g) sour cream (or plain yoghurt (Note 1))
1/4 cup (60ml) vegetable oil ( (or any plain flavoured oil))
1 garlic clove (, minced)

Steps:

Preheat oven to 180°C/350°F (160°C/320°F fan).
Brush a 12 hole standard muffin tin generously with butter
Whisk Dry ingredients in a bowl.
Whisk Wet ingredients in a separate bowl.
Pour Wet into the Dry ingredients bowl. Mix 8 times.
Add cheese, feta, sun dried tomato, capsicum, olives and green onion. Mix as few times as possible just to incorporate remaining bits of flour - no more than 7 big stirs (secret to soft muffs).
Divide between 12 holes in muffin in (I use an ice cream scooper). Batter should be thick and fill muffin tin slightly mounded (see video)
Bake for 25 minutes or until the muffins are golden and crusty and spring back when touched in the centre.
Cool for 10 minutes, then transfer to cooling rack. Serve warm for optimum experience!

Nutrition Facts : Calories 260 kcal, Carbohydrate 25 g, Protein 10 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 38 mg, Sodium 522 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving