Tomato Basil Muffins

Serves: 5
Total Calories: 287
Yield: 10-12 Muffins


1 1/2 cups whole wheat flour
1/2 cup whole wheat pastry flour
1/2 cup unbleached flour
1 1/2 teaspoons baking powder
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
1 cup tomato juice
3/4 cup water
1 large egg
1 tablespoon olive oil
1 tablespoon honey
1/2 cup sun dried tomato
3/4 cup boiling water
1/2 cup chopped fresh basil
1 clove garlic minced


1. To prepare the goodie mixture, first cover the sun-dried tomatoes with boiling water and let soak about 20 minutes. Drain the tomatoes and chop into pea-sized bits. Place in a medium bowl along with the remaining goodie ingredients. Stir to combine.

2. Preheat the oven to 400°F.

3. Sift the dry ingredients together in a large bowl.

4. Whisk the wet ingredients in a medium bowl or blend in a food processor. Add the goodie mixture and stir to combine.

5. Pour the wet mixture into the dry ingredients. Stir just until mixed. Do not overstir.

6. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top.

7. Bake for 15 to 20 minutes.

8. Cool the muffins at least 10 minutes before removing from the tin.

Nutritional Facts:

Serves: 5
Total Calories: 287
Calories from Fat: 31

This Tomato Basil Muffins recipe is from the The Complete Muffin Cookbook Cookbook. Download this Cookbook today.

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