Savory Tomato and Cheese Muffins
Indulge in these delightfully savory tomato and cheese muffins, perfect for snacking or a tasty addition to lunch boxes. With a crumbly texture and a symphony of flavors, these muffins feature melted cheese and a burst of tomato sauce at their core. Made with fresh onions and a hint of parsley, they strike a perfect balance between savory and satisfying. Whether you're serving them warm or at room temperature, these muffins are sure to please adults and kids alike. For added ease, pizza tomato topping sauce can be used for a rich, zesty base that pairs wonderfully with the cheese.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Onion
1 cup (chopped)
Butter
1 tablespoon (melted)
Egg
1 (beaten or use egg substitute)
Milk
1/2 cup
Self-raising flour
2 cups (sifted)
Flat-leaf parsley
2 tablespoons (fresh or 1 teaspoon dried)
Salt
1 pinch (sifted)
Butter
1 tablespoon
Tasty cheese or cheddar cheese
1 1/2 cups (grated)
Tomato sauce
3/4 cup (cooking sauce)
Instructions
1
Preheat your oven to 200°C (400°F) and grease a muffin pan or line it with muffin liners.
2
In a small skillet, melt 1 tablespoon of butter over medium heat. Add the chopped onions and sauté until they become soft and translucent, about 3-4 minutes.
3
In a separate bowl, whisk together the beaten egg and milk until well combined. Set aside.
4
In a large mixing bowl, combine the sifted self-raising flour, salt, and parsley. Use your fingertips to rub in 1 tablespoon of softened butter until the mixture resembles breadcrumbs.
5
Pour the egg and milk mixture into the dry ingredients and stir until combined, forming a light scone-like batter. If the batter is too stiff, add a splash more milk as needed.
6
Fold in the sautéed onions and half of the grated cheese until evenly distributed.
7
Spoon the batter into each muffin cup, filling them halfway.
8
Add up to 1 teaspoon of tomato sauce in the center of each muffin, ensuring it remains mostly in the middle to prevent them from falling apart during baking.
9
Top each muffin with the remaining batter, filling the cups until they are three-quarters full.
10
Sprinkle the remaining grated cheese on top of the muffins for an appetizing golden crust.
11
Bake in the preheated oven for 15-20 minutes, or until a skewer inserted into the center comes out clean and the tops are lightly golden.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this muffin recipe?
The recipe is for Savory Tomato and Cheese Muffins.
What are the primary flavors in these muffins?
The primary flavors are savory tomato, melted cheese, and fresh onion.
What is the recommended oven temperature for baking?
Preheat your oven to 200°C (400°F).
How many eggs are required for this recipe?
You need one beaten egg or an equivalent egg substitute.
What type of flour should be used?
The recipe calls for two cups of sifted self-raising flour.
How much onion is needed?
You will need one cup of chopped onion.
Do I need to cook the onions before adding them to the batter?
Yes, sauté the chopped onions in butter for 3-4 minutes until soft and translucent.
Can I use dried parsley instead of fresh?
Yes, you can use 1 teaspoon of dried parsley instead of 2 tablespoons of fresh flat-leaf parsley.
What kind of cheese is recommended?
Tasty cheese or cheddar cheese works best for this recipe.
How much tomato sauce is used in the muffins?
The recipe uses 3/4 cup of tomato sauce in total.
How is butter incorporated into the dry ingredients?
Rub 1 tablespoon of softened butter into the flour mixture until it resembles breadcrumbs.
What is the texture of these muffins like?
They have a savory, crumbly texture with a burst of tomato sauce in the center.
How should the tomato sauce be added to the muffins?
Place up to 1 teaspoon of sauce in the center of the batter in each muffin cup.
Why must the tomato sauce stay in the middle?
Keeping the sauce in the center prevents the muffins from falling apart during the baking process.
What is the total baking time?
Bake the muffins for 15 to 20 minutes.
How do I know when the muffins are finished baking?
They are done when the tops are lightly golden and a skewer inserted into the center comes out clean.
Are these muffins suitable for school lunch boxes?
Yes, they are a tasty addition to lunch boxes and perfect for snacking.
Is this recipe considered kid-friendly?
Yes, these muffins are designed to please both adults and kids.
Can these muffins be served cold?
Yes, they can be served either warm or at room temperature.
What can I use instead of basic tomato sauce?
Pizza tomato topping sauce can be used for a richer, more zesty flavor.
How much milk is needed for the batter?
The recipe requires 1/2 cup of milk.
What should I do if the muffin batter is too stiff?
You can add a splash more milk as needed to reach the right consistency.
How much should I fill each muffin cup?
Fill the cups until they are approximately three-quarters full.
When should the extra cheese be added?
Sprinkle the remaining grated cheese on top of the muffins right before baking.
Should the muffin pan be prepared before baking?
Yes, you should grease the muffin pan or line it with muffin liners.
How much salt is included in the ingredients?
The recipe calls for one pinch of sifted salt.
How much butter is used for sautéing the onions?
One tablespoon of butter is used for sautéing.
What is the first step of the instructions?
Preheat the oven to 200°C and prepare the muffin pan.
How much cheese goes into the batter itself?
Half of the 1 1/2 cups of grated cheese is folded into the batter.
Is this a sweet or savory recipe?
This is strictly a savory muffin recipe.