Tomato Salad Stuffed Muffins

Tomato Salad Stuffed Muffins



Prep Time: 20 Min

Cook Time: 25 Min

 

1. Preheat the oven to 350 F

 

1. Combine the ingredients for the salad in a small mixing bowl and stir together. Sprinkle with sea salt / black pepper and set aside.

 

1. Mix the flour, salt, pepper flakes, and baking powder & soda in a medium sized mixing bowl.

 

1. Using a liquid measuring cup, fill with the milk first. Crack the egg in to the milk and whisk together. Melt the butter in the microwave for about 30 seconds and slowly pour it in to the milk / egg mixture whisking while pouring. Once combined, pour the wet mix in to the dry ingredients and use a spatula to fold the ingredients together until combined.

 

1. Spray the inside of 9 muffin tins with cooking spray and start by spooning 1 Tbsp. of batter in to each slot. Use a teaspoon to scoop the tomato salad in to the centre of each scoop of batter. Use your fingers to gently press the salad down in to the batter.

 

1. Scoop the remaining batter over the muffins covering the salad underneath. Place a pickled ring on top of each muffin.

 

1. Place the muffins in to the preheated oven for about 25 minutes until nice and lightly browned around edges.

 

1. Use a spoon to nudge the muffins out of the tins and on to a cooling rack to cool.

 

1. Slice open and serve with a little soft butter for a delicious treat.

                   Grocery List

• 1 ¾ C AP Flour
• 1 ½ Tbsp. Baking Powder
• ½ Tsp. Baking Soda
• ½ Tsp. Sea Salt
• ½ Tbsp. Red Pepper Flakes
• 1 ¼ C 2% Milk
• ¼ C Unsalted Butter, melted
• 1 Egg

 

• ½ C Feta cheese, crumbled
• ½ C Medley Tomatoes, chopped
• 2 Handfuls Fresh Basil, sliced
• Sea Salt / Black Pepper

 

• 9 Pickled Hot Pepper Rings