Project: Tomato Muffins


Pick one: muffins or cupcakes? If you ask me I'll go for muffins first because muffins tends to have chewier texture that I like and is also less messy eating too than the cupcake because of the all the frosting on top.

A few weeks back I've baked a batch of muffins at home which are savory tomato muffins! What! Never have I had savory muffins before. The idea for today's recipe came from the '500 cupcake' recipe book which I'll honestly say I have tweaked the original recipe a bit. Like for example I have replaced the basil with Italian herbs and I've add honey to my own batch of muffins.

These tomato muffins turned out to be a nice addition to our slow breakfast that week back then! Please try this recipe out sometime! Let me know of what you think of.  

Kies een: muffins of cupcakes. Ik ga absoluut voor een muffin eerst want muffins hebben vaak dat smeuïge cake textuur en daar ben ik dol op. Ook is het wat minder slordig eten dan een cupcake die vaak een klodder slagroom erop zit.

Een paar weken terug ging ik weer eens muffins bakken - hartige tomaten muffins welteverstaan. Jawel! Ik heb nog nooit hartige muffins opgehad. Het idee kwam uit de '500 cakejes' receptenboek waarvan ik het recept een eigen draai heb gegeven. Zo verving ik bijvoorbeeld het basilicum met Italiaanse kruiden en heb ik honing in mijn receptuur toegevoegd.

Deze tomaten muffins waren heerlijk geworden en was een fijne toevoeging aan de ontbijttafel. Probeer ze een keer uit! Laat me weten wat je ervan vindt. 

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voor Nederlandse

300 gr plain flour
150 ml tomato sauce/pasta sauce + 100 ml water
2 tsp. baking powder
½ - 1 tbsp. salt (depends on how salty the tomato sauce already is)
1 tbsp. pepper
125 ml olive oil
4 eggs
1 tbsp. Italian herbs
12 cherry tomatoes
¼ cup spring onions (optional)
I`ve add a small tablespoon of honey to the tomato sauce mixture for sweeter taste. It is totally optional and entirely up to you!
I`ve also transferred my batter to a jug for better and neat pouring into the paper cups.

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Incredible moist and crumblier texture, please try it out sometime!

The Steps
1. Preheat oven on 180ºC degrees and line a muffin tin with paper cups.
2. In a bowl mix flour, baking powder, salt, pepper and the Italian herbs all together.
3. In another bowl beat up the eggs and add the water-tomatosauce and olive oil and beat up everything with a handmixer to combined. Then add the flour mix and mix again till everything is smooth. Add the spring onions (optional) to the batter and stir until combined.
4. Pour the batter in the prepared muffin tin with the paper cups. Finally, place on each of the muffins 1 cherry tomato in the center. Bake the muffins for about 20 minutes. Once baked and well, get them out of the oven and let it cool down for roughly 5 min. Serve and enjoy!


  1. So cute! I prefer muffins and prefer savoury muffins over sweet ones! You can also put in spinach and carrots if you like :)

    Nat // Dignifiable

  2. Oh yum, these sound really good, especially for breakfast! I bet they would be awesome with cheese as well haha.

  3. Ah, that is so adorable! I absolutely go crazy for cherry tomatoes - i must eat a bunch every single day. Would definitely love this recipe!

  4. What a creative and delicious product! I love how it looks, I thought the yellow tomato was an egg yolk at first then I realized and went "Oh that's genius!". I do love savory breads and things filled with savory goodness!

  5. Yum! I've never tried a tomato muffin before but these look tasty! Perfect for breakfast on the go too.

  6. I never had a savoury muffin before, but it does look tempting! -Audrey | Brunch at Audrey's


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