IMBB 13: Savoury Tomato Muffins (My Little Cupcake)
Maki at I was just really hungry hosts this month’s IMBB with the theme My Little Cupcake (or muffin). As soon as I read the announcement, I had decided on something with tomatoes, whether sweet or savoury. Alas, when the deadline drew near, I was in another part of the country yet I didn’t forget.
And so there I was in Albay, the day before the deadline, on the way home on a bus (no more plane tickets available, everyone’s going home at this time) planning my entry for this month’s IMBB. Maundy Thursday cooking never was more different than it is this year. For one, I’m home and not in a silent retreat. And I have never baked muffins before. After the last SHF and the confections I was fed in Legaspi, I don’t think I’d like to work on anything pervasively sweet for a while. I wanted to bake some tomato and basil muffins but there is no basil in Santa Rita where it’s practically unheard of. Well, creativity never killed me, it just gets me into trouble now and then. Oh, I’m rambling. I should finish this entry before I’m no longer lucid.
This recipe still needs to be tweaked. What I did was just to put together the ingredients I like without much thought. The rich texture of the muffin tells me I did something right but something is also lacking. I’ll try this again with fresh herbs and will see if it tastes different. I can also work on its aesthetics such that it doesn’t look too flat.
Savoury Tomato Muffins
2 cups flour
2 eggs
1/2 cup yoghurt or milk
1/4 cup olive oil
1 tablespoon garlic, finely crushed and lightly fried (raw would also do)
1 cup tomatoes (peeled, deseeded, finely chopped and drained)
1 tbsp. dried basil
pinch of thyme, rosemary, sage and whatever herbs preferred
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cheese (I used Parmesan and left-over assorted cheeses)
Mix chopped tomatoes, garlic and herbs. In a separate container, beat eggs, salt, oil and yoghurt.
In a bowl, combine flour, baking powder, cheese then add the eggs and oil mixture until it forms a batter. Fold in the tomatoes and herbs and transfer into muffin pans.
Bake in a preheated oven (low fire) for around 30 minutes or until golden brown. Makes 12 regular muffins.
Maki’s round-up is here.
25 March update: the muffins tasted much better this morning, more than when they were fresh from the oven last night. It seems like having them stand overnight let the flavour of the herbs and garlic infuse throughout the muffins. How do they taste? Delicious, almost like pizza, according to one satisfied ‘customer’. However, I still want to experiment with the recipe, sometime soon. Tomatoes are PhP 10.00/kg now, a little less than US$ .20.
Some people want me to refine this recipe sooner than I expected, as in this afternoon. Let’s see what happens. :chomp:
27 March update: in the picture immediately above were the original muffins. I sort of refined the recipe by lightly frying the garlic prior to blending it with the tomatoes and adding a bit more yoghurt, from 1/4 cup to 1/2 cup. The result is a more fragrant and tastier recipe. They also look better, aesthetically speaking (see main picture). This is good enough for now but I’ll keep on experimenting.
how does it taste like?
Hmm, look good to me. :cheese: And seems quite good with soup. Pa testing ha?
I like the idea Karen, especially with the fresh herbs. Unfortunately, tomatoes around here this time of year are BORING, watery and well, not much taste. I’ll have to remember these when we get nice, sun-ripened tomatoes…
i made something like that… but lazy me used a ready-made dough, and formed it into muffin cups. used the tomatoes as filling. small ones are great for appetizers!
Good Calypso! It’s almost like a biscuit with its rich and hearty texture. I think I’ll bake more savoury cupcakes after this.
Yes Celia! Perfect with soup, and with that fried chicken of yours. :chickenrun:
Hi Zarah, I imagine the recipe will also work with sun-dried tomatoes. Perhaps you should just lessen the amount a bit since dried tomatoes have a more intense flavour than fresh ones.
That’s an idea for fast food at home, Ruth! Great for when you have unexpected visitors.
karen! where did you get the energy and time after that long bus trip back:fruitdrink:here have a cold one on me! thanks for inspiring this trying-hard cook…
:cat:think these savouries will be wonderful for soaking up the gravy for fried chicken or sauce from pasta yumyum. A MUST try.:hungry:
this looks like a winning recipe, despite your doubts. maybe some chili:chilipepper: for a little zing?
happy easter to you!
Believe you me Stel, it’s by sheer willpower alone. On the other hand, I’m probably used to long-distance travel. There was a time I had to go to Ifugao, it took me three days back and forth and then it was off to Zamboanga. Those were the days!
One of my aunties actually suggested a :chilipepper: in the batter, Ate! Hehehe! One of these days I might just give it a try. I still think fresh herbs will work better for this recipe.
Karen, these look really good. I would have never though tof putting tomatoes in a muffin. Now I will have to wait for some to get ripe and then definitely give your recipe a try:tomato:. Thanks!
I think your aunt’s suggestion to throw in a :chilipepper: is great! I must try this come summer when the :tomato: are more flavorful.
Hi Chronicler! Neither did I since it’s my first time to bake a muffin. Next, I’ll try to see what else is in the vegetable compartment.
Lynn, will post the results when I try the batter with :chilipepper: The more I think about it, the more I am convinced sun-dried tomatoes will taste wonderful in this recipe. And they still taste better reheated the day after. :tomato:
Those look really good. I have done a shorthand version of muffins like that, using a box of corn muffin mix, but adding largely the same ingredients: basil, tomato, garlic , cheese.
Usually I add celery, green pepper, onion, and a good roll sausage as well (cooking sausage first) and dumping it all into the instant mix.
It ends up almost like a portable Thanksgiving dinner in taste.
Very nice blog and photos.
How nice for a wizard to drop in! Hello Wizard of Oslo! I may just have to add all the other ingredients into the recipe. I’m sure it tasted good!
may tanong ako. diba mabilis mapanis ang kamatis? :lemon:
Yes Connille, on their own tomatoes are highly perishable but if you take out the skin and seeds, which are very acidic, it lengthens their life.