| Mini Italian Parmesan and Tomato Muffins |
| Perfect with Perfect Italiano Grated Mozzarella. |
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| Method | Ingredient | ||
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1. Combine flour, 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. 2. Spoon mixture into 24 buttered mini muffin pans, sprinkle with grated parmesan and black pepper. Bake at 180°C for 10-15 minutes until golden and cooked through. Cool muffins on a wire rack. 3. When cool, cut muffins diagonally halfway through, spread with a little ricotta and fill with a basil leaf.
Serves: Makes 24 mini muffins or 12 large muffins Preparation Time: 10 minutes Cooking Time: 15 minutes |
1 1/2 cups self raising flour 3/4 cup Perfect Italiano Grated Mozzarella 1/2 cup stuffed green olives, chopped 1/4 cup chopped fresh herbs (try flat leaf parsley and basil) 1 spring onion, chopped Salt and freshly ground black pepper, to taste 2/3 cup tomato juice 80g Western Star Butter, melted 1 egg 50g Perfect Italiano Shredded Parmesan Cheese 100g Perfect Italiano Ricotta Cheese 24 small basil leaves |
- As an alternative to grated mozzarella, cut 125g Perfect Italiano Mozzarella Block into cubes, stuff a cube into each muffin before baking for a molten surprise!
- Reduced Fat Option: Try using Perfect Italiano Light Mozzarella cheese and Perfect Italiano Light Ricotta as an alternative.