Colourful savoury mini muffins:”Double” tomato mini-muffins

In summer, one of my favourite cooking activities is to prepare food for picnics! The summer here is so short that it is great to take every oportunity to be outdoors!!

We ate these muffins during a  picnic break on a Sunday trekking in the beautiful canton of Neuchâtel, visiting the Gorges of the river Areuse. A breathtaking experience!

ingredients for about 12 mini muffins or 6 regular muffins:

150 g tomato

120 g wholemeal flour (plain flour is fine, too)

1 teaspoon baking powder

1 egg

3 tablespoons plain yogurt

40g grated cheese

3 tablespoon oil

10-12 sun-dried tomatoes, chopped

2 tablespoon sunflower seeds (optional)

2 tablespoon chopped basil leaves

2 pinches salt

1/4 teaspoon freshly ground black pepper

Preparation:

Pre-heat the oven at 180°C.

Peel the tomato(es). In order to do so easily, incise each tomato and put it in boiling water for 1-2 minutes. The peel will go off very easily.

Put it in the mixer with salt and pepper.

Mix the egg with yogurt and oil. Mix the flour and baking powder and sift it in the mixture. Add the cheese, the two kinds of tomatoes, seeds and basil. Mix well.

Put in mini-muffins baking tray and bake in the oven for 20-25 minutes at 180C.

Update as of June 2010: Summer and picnics are back and I am sending these mini- muffins to CWS – Pepper started by Priya and hosted by Padma.