Great muffin for lunches, with a pasta dish or a late night snack.

Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
12
Yield:
1 dozen
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.

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  • In a large bowl, combine flour, baking powder, baking soda, salt, basil, oregano and sugar into large bowl; stir until well blended. Mix in tomatoes, 1.5 cups of cheese and onions. In another bowl beat egg, whisk in buttermilk and stir until combined. Spoon batter into muffin tins until half full. Sprinkle remaining 1 cup cheese on top of muffins.

  • Bake in preheated oven for 15 to 20 minutes, until a toothpick inserted into center of the muffin comes out clean.

Nutrition Facts

241 calories; protein 11.5g; carbohydrates 24.6g; fat 10.6g; cholesterol 46.9mg; sodium 429.1mg. Full Nutrition
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Reviews (46)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/28/2004
These are delicious! I made them with pepperoni and black olives I left out the tomatoes because I do not like them and it turned out great! We also have a large muffin pan that makes oversized muffiins so I made it in that and they turned out perfectly. Mine turned out moist possibly because I was watching it so closely after using a larger tin but I do not beleive these would be good if they were dry so moniter them closely. They also reheat well and make for good lunches. Read More
(22)

Most helpful critical review

Rating: 1 stars
05/11/2010
theses were awful WAY too much cheese we didn't even use all of it. Honest to god we're teenagers too so we're supposed to like cheese. Wow way to go. Read More
(8)
53 Ratings
  • 5 star values: 15
  • 4 star values: 25
  • 3 star values: 9
  • 2 star values: 1
  • 1 star values: 3
Rating: 5 stars
05/28/2004
These are delicious! I made them with pepperoni and black olives I left out the tomatoes because I do not like them and it turned out great! We also have a large muffin pan that makes oversized muffiins so I made it in that and they turned out perfectly. Mine turned out moist possibly because I was watching it so closely after using a larger tin but I do not beleive these would be good if they were dry so moniter them closely. They also reheat well and make for good lunches. Read More
(22)
Rating: 5 stars
11/15/2003
Excellent muffins - wonderful flavor - everyone loved them at my dinner party (served them with vegetable lasagne). Read More
(18)
Rating: 4 stars
02/20/2006
These are very adaptable to changes just like pizza. Add your favorite toppings. I substitued part of the flour with 1/2 c whole wheat and 1/2 cup corn meal. I used less cheese and added green pepper and pepperoni. Very quick adds a flavorful side to a simple meal. I also used soured milk (milk and vinegar) in place of the buttermilk with no problems and I like that there is no fat other than the pizza toppings. Read More
(16)
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Rating: 1 stars
05/10/2010
theses were awful WAY too much cheese we didn't even use all of it. Honest to god we're teenagers too so we're supposed to like cheese. Wow way to go. Read More
(8)
Rating: 4 stars
01/20/2005
Very good and very pretty. I used 1 1/2 cups cheddar and 1 cup jalapeno havarti because that's what I had on hand. (If only using cheddar next time I will add some hot pepper flakes.) Next time I will add some garlic and a couple extra tomatoes. I will also use only 1 tablespoon of sugar. Using a standard muffin tin with "Large" size papers I made 16 muffins (the batter filled the tins to about 2/3's full). Baked for 15 minutes they were perfect. Read More
(8)
Rating: 5 stars
11/13/2005
Very yummi. I made 14 of them. I added stuffed olives jalapenos peppers and some extra tomatoes. They were great. I filled the muffin cups almost to 3/4 and that was a mistake:) cheese spread all over my pan. But still delicious. Read More
(7)
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Rating: 5 stars
04/24/2011
This recipe was fantastic! My then 16 year old daughter made it for the county fair & took the show! She reduced sugar to 1 tablespoon and the cheddar cheese to 1-1/2 cups. Mixed 1/2 cup of the cheddar 1/4 cup mozzarella cheese & sprinkled over top of muffin for added color & texture. She made with & without minced pepperoni. Wonderful flavor! Read More
(6)
Rating: 4 stars
09/03/2004
I used whole wheat flour as it was all I had at the time and they turned out well. Added a few extras - chopped up ham olives and red bell pepper but cut back on the cheese because it seemed to be a bit too much for my liking. It took a while to chop up the ingredients but the finished product was well worth it! Read More
(5)
Rating: 4 stars
08/25/2006
Very good and easy. I added a tablespoon of garlic powder with parsley to the dry ingredients. I also added a tablespoon of chopped green chilies and some finely chopped pepperoni when I added the sundried tomatoes. In answer to Amanda...I combined the flour mixture and egg/buttermilk mixture before spooning into tins. I made 20 with one batch and did not have a problem with the cheese overflowing. This is definitely a keeper! Read More
(3)
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