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Vegetarian Muffins with Tomato and Mozzarella

Vegetarian Muffins with Tomato and Mozzarella

Tired of making traditional muffins? If you're looking new savoury and vegetarian muffin ideas, this mozzarella and tomato muffin recipe is perfect for you.

21 August, 2015
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Type of dish

Dietary Consideration

serves for


total time

0 HR 40 MIN


All purpose flour
250 g, all purpose variety
50 g
1 tbsp, caster (superfine)
Baking powder
1 tbsp
Olive oil
4 tbsp
Parmesan cheese
4 tsp, grated
12, sunblush, chopped
Mozzarella cheese
75 g, drained and chopped
1 tbsp, fresh leaves, torn
2, large
250 ml
9 sprigs, fresh


To prepare tasty and savoury vegetarian muffins, first heat the oven to 190°C (170° fan).

Place paper cases in a 9 hole muffin tin.

Mix together the flour, polenta, sugar and baking powder in a mixing bowl. Add a generous pinch of salt and a pinch of pepper. Stir in the tomatoes, mozarella cheese and basil leaves.

Whisk together the milk, eggs and olive oil.

Pour into the flour mixture and stir until just combined. The batter will be lumpy.

Spoon into the paper cases. Sprinkle over the Parmesan cheese.

For the garnish: put the cherry tomatoes into a greased roasting tin. Bake the tomatoes and muffins for 20 minutes until the muffins are well risen and firm and the tomatoes are tender.

Top the vegetarian muffins with the roasted tomatoes and garnish with basil. Serve warm.

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