Guacamole Muffins - Recipe

2 medium avocados, peeled and roughly chopped
1 tsp. lime juice
2 1/2 cups all-purpose flour
pinch of salt
1 tbsp. baking powder
2 eggs, lightly beaten
1 cup milk
4 tbsp. extra virgin olive oil
4 tbsp. butter, melted
1 1/2 tbsp lime zest
1 tsp. freshly ground black pepper
1 tbsp. chili, seeded and finely chopped
2 tbsp. tomatoes, finely chopped

Preheat the oven to 400F. Place the avocado in a bowl with the lime juice. Crush lightly with a fork. In a medium bowl, mix the flour, salt, and baking powder. Beat the remaining ingredients in a large bowl. Add the flour mixture stirring until nearly combined. Fold in the avocado. Do not over-mix. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 30 minutes.

Makes approximately 12 muffins

Chili Pesto Cupfakes - Recipe

for the cupfakes:
3/4 cup yellow cornmeal
1 cup all-purpose flour
2 tsp. baking powder
3 tbsp. sugar
pinch of salt
2 eggs
1 cup whole/homo milk
4 tbsp. unsalted butter, melted
1 tsp. chili flakes

1. Preheat the oven to 350F. In a medium bowl, stir the dry ingredients. Beat the eggs, milk and butter in a large bowl with an electric mixer until combined. Add the flour mixture to the egg mixture and stir until just combined. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. *(Red baking cups look great on these cupfakes.)* Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove cupfakes from the pan and cool on a wire rack for an additional 25 minutes.

for the frosting:
1/2 cup pesto rosso
1 1/2 cups cream cheese, softened
12 cherry/plum tomatoes

2. Beat the pesto and cream cheese with an electric mixer until smooth and creamy. Frost each cupcake and top with a tomato.

Makes approximately 12 cupfakes

Basil Pesto Cupfakes - Recipe

for the cupfakes:
3/4 cup yellow cornmeal
1 cup all-purpose flour
2 tsp. baking powder
3 tbsp. sugar
pinch of salt
2 eggs
1 cup whole/homo milk
4 tbsp. unsalted butter, melted

1. Preheat the oven to 350F. In a medium bowl, stir the dry ingredients. Beat the eggs, milk and butter in a large bowl with an electric mixer until combined. Add the flour mixture to the egg mixture and stir until just combined. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. *(Green baking cups look great on these cupfakes.)* Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove cupfakes from the pan and cool on a wire rack for an additional 25 minutes.

for the frosting:
1/2 cup basil pesto
1 1/2 cups cream cheese, softened
12 cherry/plum tomatoes
basil leaves, if desired for garnish

2. Beat the pesto and cream cheese with an electric mixer until smooth and creamy. Frost each cupcake and top with a tomato and a basil leaf.

Makes approximately 12 cupfakes

*There are many different types of pesto sauces. Try out a few to find one that you like best to use in this recipe. Or if you're really enterprising, try making some yourself in a food processor. My favorite is made by Williams Sonoma... it's a little pricey, but its delicious on pasta, on sandwiches, and, in these yummy savory treats pretending to be cupcakes!

Tomato Marjoram Cupfakes - Recipe

Yes, I meant to type cupFakes, because they're not true cupcakes, they're savory instead of sweet and eat like a dinner instead of a dessert, but they are equally delicious!

For the cupfakes:
2 tbsp. chopped fresh marjoram
2 3/4 cups all-purpose flour
2 tbsp. baking powder
pinch of salt
4 lightly beaten eggs
1/2 cup olive oil
10 3/4 oz. can condensed tomato soup
3 tbsp. sun-dried tomatoes

1. Preheat the oven to 350F. Grease a 12 cup muffin pan with butter and flour. In a medium bowl, mix the marjoram, flour, baking powder, and salt with a spoon. In a large bowl, combine the eggs, olive oil, soup, and sun-dried tomatoes with an electric mixer until well combined. Mix the flour mixture into the soup mixture until just combined. Spoon about 1/4 cup of batter into each well of the muffin pan. Bake for 18-22 minutes. Remove pan from the oven and cool for 10 minutes. Remove muffins from the pan and cool for an additional 20 minutes.

For the frosting:

1/4 cup butter, softened

8 oz. cream cheese, softened

3 cups confectioners/icing sugar

2 tbsp. concentrated tomato paste

1/2 tsp. vanilla extract

2. Cream together the butter and cream cheese until smooth and creamy. Add the icing sugar 1 cup at a time, beating between additions. Add the tomato paste and vanilla extract and beat until smooth. Frost each cupcake and top with a tomato slice, or a cube of roast chicken, if you're adventurous. 

Makes approximately 12 cupfakes

Pepperoni OR Vegetarian Pizza Muffins - Recipe

For the pepperoni pizza muffins:
2 tbsp. chopped FRESH basil
2 3/4 cups all-purpose flour
2 tbsp. baking powder
pinch of salt
4 lightly beaten eggs
1/2 cup olive oil
10 3/4 oz. can condensed tomato soup
3 tbsp. sun-dried tomatoes
1/2 cup shredded mozzarella cheese
1/4 cup chopped pepperoni or salami
additional cheese for topping if desired

Preheat the oven to 350F. Grease a 12 cup muffin pan with butter and flour. In a medium bowl, mix the basil, flour, baking powder, and salt with a spoon. In a large bowl, combine the eggs, olive oil, soup, and sun-dried tomatoes with an electric mixer until well combined. Mix the flour mixture into the soup mixture until just combined. Stir in the mozzarella and meat until evenly dispersed. Spoon about 1/4 cup of batter into each well of the muffin pan. Top each muffin with a sprinkling of shredded cheese, if desired. Bake for 18-22 minutes. Remove pan from the oven and cool for 10 minutes. Remove muffins from the pan and serve warm.


For the vegetarian pizza muffins:

2 tbsp. chopped FRESH basil
2 3/4 cups all-purpose flour
2 tbsp. baking powder
pinch of salt
4 lightly beaten eggs
1/2 cup olive oil
10 3/4 oz. can condensed tomato soup
3 tbsp. sun-dried tomatoes

1/2 cup shredded mozzarella cheese

1/4 cup frozen stir fry vegetables, thawed

additional cheese for topping if desired

Preheat the oven to 350F. Grease a 12 cup muffin pan with butter and flour. In a medium bowl, mix the basil, flour, baking powder, and salt with a spoon. In a large bowl, combine the eggs, olive oil, soup, and sun-dried tomatoes with an electric mixer until well combined. Mix the flour mixture into the soup mixture until just combined. Stir in the mozzarella and vegetables until evenly dispersed. Spoon about 1/4 cup of batter into each well of the muffin pan. Top each muffin with a sprinkling of shredded cheese, if desired. Bake for 18-22 minutes. Remove pan from the oven and cool for 10 minutes. Remove muffins from the pan and serve warm.

Makes approximately 12 muffins

Tomato Basil Muffins - Recipe

These muffins are reminiscent of Nonna's home made spaghetti sauce. With a warm rich flavor they match well with pasta in a red sauce or meatloaf. They're also a lovely compliment to roasted red pepper and tomato soup.

For the muffins:
2 tbsp. chopped FRESH basil
2 3/4 cups all-purpose flour
2 tbsp. baking powder
pinch of salt
4 lightly beaten eggs
1/2 cup olive oil
10 3/4 oz. can condensed tomato soup
3 tbsp. sun-dried tomatoes

Preheat the oven to 350F. Grease a 12 cup muffin pan with butter and flour. In a medium bowl, mix the basil, flour, baking powder, and salt with a spoon. In a large bowl, combine the eggs, olive oil, soup, and sun-dried tomatoes with an electric mixer until well combined. Mix the flour mixture into the soup mixture until just combined. Spoon about 1/4 cup of batter into each well of the muffin pan. Bake for 18-22 minutes. Remove pan from the oven and cool for 10 minutes. Remove muffins from the pan and serve warm.

Makes approximately 12 muffins

Tomato Basil Muffins - Recipe

3 1/2 cups self-rising flour
1 tsp. baking powder
pinch salt
4 tbsp. confectioners/icing sugar
1/3 cup unsalted butter, melted
1 lightly beaten egg
1 1/3 cups buttermilk
1 cup grape/cherry tomatoes, chopped3 tbsp. chopped sun-dried tomatoes
2 tbsp. freshly chopped basil
1. Preheat the oven to 400F. In a medium bowl, mix the flour, baking powder, salt and sugar with a spoon. In a large bowl, beat the butter, egg, and buttermilk with an electric mixer on low-medium speed for 1 minute. Add the flour mixture to the buttermilk mixture, stirring with a whisk until nearly combined. Stir in the basil and tomatoes until well combined.  Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Sprinkle the top of each muffin with some parmesan, if desired.  Bake for 18-22 minutes. Remove pan from the oven and cool for  minutes. Remove muffins from the pan and cool on a wire rack for an additional 25 minutes.

Makes approximately 12 muffins



Savory muffins make a great side dish to lunch or dinner plates, similar to corn bread or an herbed bread. 

Peach & Tomato Muffins - Recipe

3 1/2 cups self-rising flour
1 tsp. baking powder
pinch salt
4 tbsp. confectioners/icing sugar
1/3 cup unsalted butter, melted
1 lightly beaten egg
1 1/3 cups buttermilk
2 ripe medium peaches, sliced
3 tbsp. chopped sun-dried tomatoes

1. Preheat the oven to 400F. In a medium bowl, mix the flour, baking powder, salt and sugar with a spoon. In a large bowl, beat the butter, egg, and buttermilk with an electric mixer on low-medium speed for 1 minute. Add the flour mixture to the buttermilk mixture, stirring with a whisk until nearly combined. Stir in the peaches and tomatoes until well combined.  Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for  minutes. Remove muffins from the pan and cool on a wire rack for an additional 25 minutes.

Makes approximately 12 muffins

Although peach and tomato seem like an unusual combination, they taste wonderful together in these muffins! Give them a try, and tell me what you think.