Learn to make savory tomato muffins, perfect for appetizers and quick gatherings.

Muffin salati al pomodoro

Savory tomato muffins are soft, fragrant mini cakes perfect as appetizers, ready in a flash. If you’re searching for a delicious and clever idea to save your last-minute aperitifs, outdoor picnics, or birthday buffets, this is the recipe for you. Forget about mixers or long rising times; you’ll just need a bowl, a hand whisk, and a few minutes to create a soft batter enriched with tomato sauce, oregano, and extra virgin olive oil. Once baked, their aroma will fill the kitchen. Try them warm or even cold!

Other Quick Savory Muffin Recipes

• Muffins with bacon and saffron
• Savory muffins with ricotta and zucchini
• Cheese muffins
• Egg-free savory muffins
• Pizza muffins

Ingredients

• 2 cups all-purpose flour
• 1 cup tomato passata
• 2 teaspoons baking powder
• 1/2 cup grated Parmesan cheese
• 1/4 cup extra virgin olive oil
• 1 teaspoon dried oregano
• Salt to taste
• 2 large eggs

Instructions

1. Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners.
2. In a large bowl, mix the flour, baking powder, Parmesan cheese, and salt.
3. In another bowl, whisk together the eggs, tomato passata, olive oil, and oregano.
4. Combine the wet and dry ingredients, mixing gently until just combined.
5. Spoon the batter into the muffin liners, filling each about 3/4 full.
6. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
7. Let them cool slightly before serving.

Total Time

Prep Time: 10 min | Cook Time: 20 min | Total Time: 30 min

Cuisine

Italian