COCOA BRISKET RUB RECIPES
TOMATO MUFFINS | #MUFFINMONDAY | KAREN'S KITCHEN STORIES
These Tomato Muffins, with their bright color and mild tomato and cheese flavor, are wonderful for breakfast or a snack.
Provided by Karen's Kitchen Stories
Total Time 43 minutes
Prep Time 15 minutes
Cook Time 18 minutes
Number Of Ingredients 11
Steps:
- Line a 12-cavity muffin tin with paper liners, or grease the cavities with butter. Heat the oven to 400 degrees F. with a rack on the middle level.
- In a medium bowl, whisk together the flour, corn meal, sugar, baking soda, baking powder, and salt.
- In a large bowl, whisk the eggs until fully combined. Add the tomato soup, butter, and lemon juice, and whisk to combine. Stir in the Parmesan cheese.
- Fold the dry ingredients into the wet ingredients and stir with a rubber spatula until all of the flour has been incorporated, but do not over mix.
- Fill the muffin cavities 3/4 full with the batter. Bake the muffins for 18 minutes, until a toothpick comes out almost clean.
- Let the muffins cool in the pan for 10 minutes before removing them to a wire rack.
- Serve warm or at room temperature.
Nutrition Facts : Calories 164.58, FatContent 8.24, SaturatedFatContent 4.78, CarbohydrateContent 18.86, FiberContent 0.96, SugarContent 1.93, ProteinContent 3.94, SodiumContent 399.49, CholesterolContent 45.72
TOMATO MUFFINS | #MUFFINMONDAY | KAREN'S KITCHEN STORIES
These Tomato Muffins, with their bright color and mild tomato and cheese flavor, are wonderful for breakfast or a snack.
Provided by Karen's Kitchen Stories
Total Time 43 minutes
Prep Time 15 minutes
Cook Time 18 minutes
Number Of Ingredients 11
Steps:
- Line a 12-cavity muffin tin with paper liners, or grease the cavities with butter. Heat the oven to 400 degrees F. with a rack on the middle level.
- In a medium bowl, whisk together the flour, corn meal, sugar, baking soda, baking powder, and salt.
- In a large bowl, whisk the eggs until fully combined. Add the tomato soup, butter, and lemon juice, and whisk to combine. Stir in the Parmesan cheese.
- Fold the dry ingredients into the wet ingredients and stir with a rubber spatula until all of the flour has been incorporated, but do not over mix.
- Fill the muffin cavities 3/4 full with the batter. Bake the muffins for 18 minutes, until a toothpick comes out almost clean.
- Let the muffins cool in the pan for 10 minutes before removing them to a wire rack.
- Serve warm or at room temperature.
Nutrition Facts : Calories 164.58, FatContent 8.24, SaturatedFatContent 4.78, CarbohydrateContent 18.86, FiberContent 0.96, SugarContent 1.93, ProteinContent 3.94, SodiumContent 399.49, CholesterolContent 45.72
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TOMATO MUFFINS | #MUFFINMONDAY | KAREN'S KITCHEN STORIES
These Tomato Muffins, with their bright color and mild tomato and cheese flavor, are wonderful for breakfast or a snack.
From karenskitchenstories.com
Total Time 43 minutes
Calories 164.58 per serving
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