There muffins have red tomatoes and green basil in them and are therefore Christmas-sy.
Don’t judge me. I’m making fruit mince pies. I have a giant blow up Santa on my balcony.
Therefore if my muffins have red and green in them I think we should agree, despite their strong Italian theme, they’re Christmas-sy.
At least until I go down the road today and buy some Christmas tree shaped cookie cutters and do something a bit more genuine.
In the meanwhile, these are low fat. Tasty. And a perfect work/school snack
You’ll be needing some fresh basil and tomato. How festive.
Then just throw everything in a bowl – except the parmesan.
When combined, spoon into muffin tins and top with parmesan for that extra yum factor.
Bake for 20 minutes. Enjoy!
Ingredients
1 egg
¾ cup water
1 ½ cups self-raising flour
1 cup lite grated cheese
3 tablespoons fresh basil, ripped up or roughly chopped
3 tomatoes, seeded and chopped
¼ cup parmesan cheese – to top
Method
- Preheat oven to 180 C. Grease a 12 cup muffin tin or line with patty cases and spray with cooking oil.
- Mix all ingredients together except parmesan. Batter will be very solid and dough like. That’s OK.
- Spoon into prepared muffin tins and sprinkle with parmesan.
- Bake for 20 minutes or until muffins are golden. Cool on rack. Makes 12.
Healthy: 115 calories a muffin – nice!
Gluten free: No, but I think they’re moist enough to work.
Storage: They freeze well, otherwise best eaten within a couple of days. Store in an airtight container.
Source: modified from the Muffin Bible tomato, cheese & oregano muffins.
