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Back At School/Caprese Muffins

Tara Noland
These little muffins are bursting with the flavors of a Caprese salad.
4.58 from 7 votes
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Snacks
Cuisine American, Italian
Servings 24 mini muffins
Calories 40 kcal

Ingredients
 

  • 1 cup self raising flour
  • 1/2 tsp. baking powder
  • 3/4 cup milk
  • 1 egg beaten
  • 1 roma tomato finely chopped
  • 2 small bocconcini finely chopped
  • 2 Tbsp. basil chopped
  • 2 Tbsp. melted unsalted butter
  • Cooking spray

Instructions
 

  • Preheat oven to 400F. Lightly spray a mini 24 cup muffin pan with the cooking spray.
  • Whisk the flour and baking powder together in a large bowl making a well in the center.
  • Whisk the egg and milk together and pour into the well. Add the tomato, bocconcini, basil and butter. Fold until just combined.
  • Pour the mixture into 24 muffin cups dividing evenly. Bake for 25 min. or until golden brown. Cool 5 min. then pop them out to cool completely on a cookie rack.

Nutrition

Serving: 1Calories: 40kcalCarbohydrates: 4gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gCholesterol: 12mgSodium: 92mg
Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
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