Tomato, Cheese and Onion Muffins

"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."
photo by Chef floWer photo by Chef floWer
photo by Chef floWer
photo by Lalaloula photo by Lalaloula
photo by A Good Thing photo by A Good Thing
photo by A Good Thing photo by A Good Thing
photo by A Good Thing photo by A Good Thing
Ready In:
12 muffins




  • 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.

Questions & Replies

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  1. These were yummy! I wish I had used the pizza sauce like you did, Chef floWer (and maybe some pepperoni)...but they were still terrific. It has given me an idea to try more muffins with different fillings in the middle in place of the tomato sauce. Thanks so much for posting.
  2. I used a tomato based pasta sauce for the filling sauce and this gave a great spicy flavour to the muffin. I got 12 normal sized muffins. Another for the "keepers file" :) Made for February 2010 Aus/NZ swap.
  3. These muffins are just GREAT! They have a lovely texture and a very balanced taste. The cheese comes through nicely without being overpowering and the spices and pizza sauce add a mediterranian touch. Mmmm, yummy! I made half the recipe and ended up with 6 muffins, that I served with stuffed zucchini for dinner. Everyone loved them (even my mum-lol)! THANKS SO VERY MUCH for sharing this lovely recipe with us, Chef floWer! Ill certainly make it again! Made and reviewed for Ed'n#8-Make My Recipe August 09.
  4. Very delicious! I only had a giant muffin pan; got big 4 muffins out of it. The only thing I'll change next time is more tomato sauce (personal pref) and less salt. Thanks!
  5. These are so :yummy: I had to sub spring onion (scallion) for the onion due to allergy issues. I only got 8 muffins from the mix and they took 18 minutes to cook in a fan forced oven at 200 degree C - the muffin holes are 100ml capacity. I also used Jensens Organic Basil and Garlic Pasta Sauce. Thank you Chef floWer. Made for Recipe Swap #15 - April 2008.


  1. Well I have to admit, I messed this recipe up, I guess that is what happens when you are too busy talking instead of reading the recipe. Anyway, I mixed everything and divided the dough out into my muffin pan, then I went to add the tomato sauce and realized I forgot to save some batter for the tops, so I just omitted the last steps and cooked as is. These turned out more like biscuits instead of muffins, but the flavor was great.
  2. Very nice. I used some spaghetti sauce instead of tomato sauce. Went great with our meal!


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