1/5 Photos of Tomato, Cheese and Onion Muffins
Chef floWer's Note:
This savory muffin is very crumbly texture. Could be eaten as a snack or put in kids lunch boxes. I used pizza tomato topping sauce for the tomato sauce and it worked well.
My Private Note
Units: US | Metric
- 1 cup onion, chopped
- 1 tablespoon butter, melted
- 1 eggs or 1 egg substitute, beaten
- 1/2 cup milk
- 2 cups self-raising flour, sifted
- 2 tablespoons flat leaf parsley, fresh or 1 teaspoon dried parsley
- 1 pinch salt, sifted
- 1 tablespoon butter
- 1 1/2 cups tasty cheese or 1 1/2 cups cheddar cheese, grated
- 3/4 cup tomato sauce, cooking sauce
- 1Preheat the oven at 200°C and grease muffin pans, set aside.
- 2In a small pan melt one tablespoon of butter and then add onions and cook until soft.
- 3Mix beaten egg and milk together, set aside.
- 4In a large mixing bowl combine (dry ingredients) sifted flour, salt and parsley then rub in one tablespoon of butter.
- 5Pour egg and milk mixture into the dry ingredients to make a light scone batter. Add more milk if needed. Add onions and half the cheese.
- 6Half fill prepared muffin pans with mixture.
- 7Put up to 1 teaspoon sauce in the middle of each muffin. Take care that sauce stays mostly in the middle. If there is too much sauce, muffins will come apart when removed from pans.
- 8Cover each muffin with remaining mixture until pans are three quarters full.
- 9Sprinkle with remaining grated cheese.
- 10Bake for 15-20 minutes or until skewer comes out clean when inserted into the center of the muffins.
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Nutritional Facts for Tomato, Cheese and Onion Muffins
Serving Size: 1 (999 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 180.5
- Calories from Fat 75
- Total Fat 8.4 g
- Saturated Fat 5.1 g
- Cholesterol 41.4 mg
- Sodium 485.4 mg
- Total Carbohydrate 18.7 g
- Dietary Fiber 1.0 g
- Sugars 1.3 g
- Protein 7.3 g