Food & Drink Magazine

Tomato and Basil Muffins – Just a Touch of Christmas

By Clevermuffin @Clevermuffin

Tomato and basil muffins

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.

Tomato and basil muffins – just a touch of Christmas

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.

tomato and basil

Then just throw everything in a bowl – except the parmesan.

Mix all the ingredients together

When combined, spoon into muffin tins and top with parmesan for that extra yum factor.

Top with parmesan

Bake for 20 minutes. Enjoy!

Put your timer on

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


  1. Preheat oven to 180 C. Grease a 12 cup muffin tin or line with patty cases and spray with cooking oil.
  2. Mix all ingredients together except parmesan. Batter will be very solid and dough like. That’s OK.
  3. Spoon into prepared muffin tins and sprinkle with parmesan.
  4. 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.

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