Savory Tomato Basil Muffins
Packed with sweet grape tomatoes and garden-fresh basil, savory Tomato Basil Muffins make the perfect summer snack or side dish for brunch, lunch or dinner. Serve them up on their own with butter for spreading or alongside a soup or salad to elevate any meal.
Makes: 8 muffins
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Recipe Created By: Jodie Shield
Featured In: North Carolina Field & Family
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Recipe Created By: Jodie Shield
Featured In: North Carolina Field & Family
Ingredients
- Vegetable oil spray
- 1 cup all-purpose flour
- 2 tablespoons Parmesan cheese, grated
- 1 teaspoon dried basil
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- 1 large egg, lightly beaten
- ½ cup plain fat-free Greek yogurt
- 3 tablespoons olive oil
- 3 tablespoons low-fat buttermilk
- ½ cup diced grape or cherry tomatoes
Instructions
- Preheat oven to 350 degrees and coat 8 cavities of a nonstick muffin tin with oil spray.
- In a large bowl, whisk together the flour, Parmesan, basil, baking powder, baking soda, garlic powder and salt. Set aside.
- In a separate bowl, whisk together the egg, yogurt, oil, buttermilk and tomatoes.
- Add the tomato mixture to the flour mixture and stir until just combined.
- Fill each muffin cup with about ¼ cup of the batter. Bake 20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Transfer muffins to a wire rack to cool before serving.
Nutrition Information
Serving size: 1 muffin|Calories: 85|Sugar: 1g|Sodium: 188mg|Fat: 1g|Carbohydrates: 14g|Fiber: 1g|Protein: 4.5g|Cholesterol: 24mg|
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