Fonterra Food Services
Cakes, Muffins and Biscuits
Mini Italian Parmesan and Tomato Muffins
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Serves : 24 mini muffins or 12 large muffins
Preparation Time : 10 minutes
Cooking Time : 15 minutes
Mini Italian Parmesan and Tomato Muffins
200g self raising flour
150g Perfect Italiano Mozzarella, grated
100g stuffed green olives, chopped
50g chopped fresh herbs (eg flat leaf parsley and basil)
1 spring onion, chopped
salt and freshly ground black pepper, to taste
200ml tomato juice
80g Western Star Butter, melted
1 egg
50g Perfect Italiano Grated Parmesan
100g Perfect Italiano Ricotta
24 small basil leaves
Western Star Salted ButterPerfect Italiano ParmesanPerfect Italiano Ricotta
Combine flour, Perfect Italiano Mozzarella, olives, herbs, spring onion and seasonings in a large bowl. Whisk tomato juice, butter and egg together and stir into dry ingredients until just combined.
Spoon mixture into 24 buttered mini muffin pans and sprinkle with Perfect Italiano Grated Parmesan and black pepper. Bake at 180°C for 10-15 minutes until golden and cooked through. Cool muffins on a wire rack.
When cool, cut muffins diagonally halfway through, spread with a little Perfect Italiano Ricotta and fill with a basil leaf.
Tip :
As an alternative to Perfect Italiano Grated mozzarella, cut 125g Perfect Italiano Mozzarella Block into cubes and stuff a cube into each muffin before baking.

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