Caprese Mini Muffins

8 ingredients
4 steps

Ingredients

  • 1 cup Self Raising Flour
  • 1/2 teaspoons Baking Powder
  • 1 whole Beaten Egg
  • 3/4 cups Milk
  • 1 whole Roma Tomato, Finely Chopped
  • 2 whole Small Bocconcini, Finely Chopped
  • 2 Tablespoons Basil, Chopped
  • 2 Tablespoons Melted Unsalted Butter

Directions

  1. 1
    Preheat oven to 400°F. Lightly spray a mini 24-cup muffin pan with cooking spray.
  2. 2
    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.
  3. 3
    Pour the mixture into 24 muffin cups dividing evenly. Bake for 25 minutes or until golden brown. Cool 5 minutes then pop them out to cool completely on a cookie rack.
  4. 4
    Recipe adapted from Ready, Steady, Lunchbox.

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