Sweet Tomato Mini Muffin Food

TOMATO MINI MUFFINS

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.

MINI SWEET POTATO MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Coat the cups of three 12-cup mini muffin tins with cooking spray or line with mini paper liners.
• Whisk together the flour, chocolate chips, baking powder, cinnamon, salt, and baking soda in a medium bowl. Whisk together the sweet potato, sugar, butter, sour cream and egg in a large bowl until combined. Stir the flour mixture into the sweet potato mixture until just combined but with a few small lumps. Fill each muffin cup with a generous tablespoon of batter.
• Bake until the muffins pull away from the sides of the pan (unless you used paper liners) and a toothpick inserted in the center comes out clean, 12 to 16 minutes. Transfer the muffins to a cooling rack. Serve warm or at room temperature.

SWEET GREEN TOMATO CORN MUFFINS

Steps:

• Preheat oven to 450 degrees F.
• Saute tomatoes and 2 Tbs. sugar in 2 Tbs. butter in large skillet over medium-high heat 10 to 12 minutes or until tomatoes begin turn light brown.
• Stir cornmeal mix, zest and remaining sugar together in large bowl.
• Make well in center.
• Whisk eggs, sour cream, and remaining butter.
• Add to dry ingredients, stirring until dry ingredients are moistened. Fold in tomatoes.
• Either coat wells in muffin tin with spray or fill wells with cupcake papers.
• Fill wells/papers 2/3 full of batter.
• Bake at 450 degrees F. for 15 - 17 minutes. Test with toothpick.
• While baking, mix butter with basil. Serve with warm or cooled muffins.

25 BEST SAVORY MUFFINS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a savory muffin in 30 minutes or less!

SPICED SWEET POTATO MINI MUFFINS FOR BABY + TODDLER

Steps:

• Preheat oven to 350 degree F. Spray or line 16 mini muffin cups with cooking spray or paper liners.
• In a blender, add in the oats, banana, puree, egg, maple syrup, cinnamon, ginger and allspice and blend on high for 1-2 minutes, scrapping down sides when needed, or until the oats are completely broken down and the batter is smooth.
• Add in the baking powder, baking soda and salt and blend on low for 20 seconds.
• Pour batter into muffin cups until they are 2/3 of the way full. Place muffin tin in over.
• Bake for 8-10 minutes or until golden brown on the top. Let cool and enjoy.

DELICIOUS SWEET POTATO MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin pan or line with paper liners.
• Combine sugar, sweet potato, olive oil, water, and eggs in a bowl. Combine flour, cinnamon, baking soda, baking powder, and salt in a second bowl. Add flour mixture and pecans to the sweet potato mixture. Fold gently until just moistened, being careful not to overmix. Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Do not overbake. Remove from oven and cool on wire rack.

VEGGIE FRITTATA MUFFINS

Steps:

• Preheat the oven to 350°F and brush a nonstick muffin pan with olive oil or nonstick cooking spray.
• In a large bowl, whisk together the eggs, milk, garlic, dijon mustard, most of the dill (reserve a little for garnish), salt and pepper. Pour just a bit of the egg mixture into the bottom of each muffin cup. Divide the kale, tomatoes, scallions and feta into each cup then pour the remaining egg mixture on top.
• Bake for 20 to 22 minutes or until the eggs are set. Season with salt and pepper to taste and garnish with the remaining dill. Store any remaining frittatas in the fridge for up to 2 days.