Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Herbed Tomato Muffins Recipe
    Lost? Site Map

    Herbed Tomato Muffins

    Herbed Tomato Muffins. Photo by Karen67

    1/1 Photo of Herbed Tomato Muffins

    Total Time:

    Prep Time:

    Cook Time:

    38 mins

    20 mins

    18 mins

    ratherbeswimmin''s Note:

    These are good along with savory soups/stews.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    muffiin ...

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 400 degrees and place the rack in the center of the oven.
    2. 2
      Add flour, cornmeal, sugar, baking soda, baking powder, salt, basil, oregano, and thyme to a mixing bowl; whisk until well combined; set aside.
    3. 3
      In a large mixing bowl, whisk eggs until lightly beaten; whisk in the tomato soup, melted butter, and lemon juice.
    4. 4
      Stir in the cheese; then add the flour mixture, stirring just until moistened but of a uniform color (do no overmix).
    5. 5
      Fill muffin tins that have been sprayed with nonstick cooking spray 3/4 full with batter.
    6. 6
      Bake for 18 minutes or until muffins have bumpy, rounded tops and pick comes out clean.
    7. 7
      Place pan on a wire rack; let cool for 10 minutes.
    8. 8
      Turn muffins out of pan; cool 5 more mintesu on the rack before serving.
    9. 9
      To store or freeze muffins, let them cool completely before sealing an airtight container or freezer-safe bags.
    10. 10
      **Cheddar Tomato Muffins--omit the herbs; substitute shredded cheddar cheese for the Parmigiano-Reggiano.
    11. 11
      **Chunky Tomato Muffins--omit the herbs; add 1/2 cup marinated sun-dried tomatoes, drained and chopped, with the cheese.
    12. 12
      **Olive Tomato Muffins--omit the herbs; add 1/2 cup sliced pitted olives (green or black) with the cheese.
    13. 13
      **Tomato Muffins--omit the herbs.

    Ratings & Reviews:

    • on March 08, 2007

      35

      I made a half batch of these muffins, following the recipe exactly except for using dried herbs instead of fresh and using shredded parmesan cheese. They came out fine, but just didn't have that wow effect for me. They were pretty with the tomato color, and were a nice side for my lasagna.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Herbed Tomato Muffins

    Serving Size: 1 (903 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 102.4
     
    Calories from Fat 42
    41%
    Total Fat 4.7 g
    7%
    Saturated Fat 2.7 g
    13%
    Cholesterol 28.4 mg
    9%
    Sodium 259.6 mg
    10%
    Total Carbohydrate 12.9 g
    4%
    Dietary Fiber 0.6 g
    2%
    Sugars 3.2 g
    12%
    Protein 2.2 g
    4%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites