Tuesday, August 27, 2013

Caprese Muffins!

I have spent the last couple weeks trying to incorporate my never-ending supply of fresh garden tomatoes and fresh basil into every meal! I have made what seems like gallons of tomato sauce (check out our Hearty Garden Vegetable Tomato Sauce recipe) and eaten plates upon plates of Caprese salad... but the tomatoes and basil just keep coming. Apparently I have some very happy plants right now! Hey, I'm not complaining... there's nothing better than fresh, home-grown produce. But I am getting a little bored with the standard tomato and basil recipes, so I decided to try and use the tomato and basil in a baked good!!! I thought savory Caprese Muffins would be a delicious and fun twist on the traditional Caprese (tomato, basil, mozzarella) salad.


Ok, this Caprese Muffin recipe is SO easy and requires very little ingredients! The end result is a chewy, cheesy, moist muffin you could enjoy for breakfast, lunch, or dinner. They are DELICIOUS! I know how I'll be using my fresh tomatoes and basil from now on...


Caprese Muffins
adapted from a recipe by clevermuffin.com

Ingredients:
1 egg
¾ cup water
1 ½ cups self-raising flour (you can make this!)**
1 cup mozzarella cheese, cubed or grated
4 tablespoons fresh basil, ripped up or roughly chopped
3 medium tomatoes, seeded and chopped
¼ cup parmesan cheese – to top

Directions:
Preheat oven to 350 F. Grease a 12 cup muffin tin with cooking spray.

Mix all ingredients together except parmesan. Batter will be very solid and dough like.

 

Spoon into prepared muffin tins and sprinkle with parmesan.


Bake for 20 minutes or until muffins are golden. Cool on rack. Makes 12.



** If a recipe calls for self-rising flour and you only have all-purpose, here's how you can adapt.
Here's How:
Using a dry measure, measure the desired amount of flour into a separate container.
For each cup of all-purpose flour, add 1 1/4 teaspoons of baking powder and 1/4 teaspoon of salt.
Mix to combine.

Tips:
You can use self-rising flour in yeast bread recipes, but you'll need to omit the salt.
If you use self-rising flour as a substitute for all-purpose flour in a quick bread, omit salt and baking powder.



Breakfast, lunch, dinner... it's always a good time for a savory muffin. And I love that home-grown, fresh produce was incorporated into this baked good too!! All-in-all, it's a new, delicious and creative way to eat Caprese...

Enjoy!

*Janel*



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