Savory tomato muffins

Name: Savory tomato muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Ingredients: Type 00 flour 2 cups; Whole milk ½ cup; Eggs 1; Tomato purée ½ cup; Fine salt 0.8 tsp; Oregano to taste; Tomato paste 1 oz; Instant yeast for salted preparations 3 ¼ tsp; Extra virgin olive oil 3 tbsp; Basil to taste; Oregano to taste

Difficulty: Easy
Prep time: 10 min
Cook time: 25 min
Makes: 6 pieces
Cost: Low

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PRESENTATION

Savory tomato muffins are soft, fragrant little bakes built around tomato passata, oregano, and extra-virgin olive oil — three pantry staples that come together in a single bowl with nothing more than a hand whisk. No stand mixer, no proofing time, and only a few minutes of actual work make them a reliable option when you need something ready quickly. Whether you're putting together a last-minute appetizer spread, filling out a birthday buffet, or packing something for a picnic, these fit without much planning.

Once they come out of the oven, the smell of baked tomato and oregano carries through the kitchen in a way that feels more deliberate than the effort involved. The passata goes directly into the batter — not as a topping or sauce — giving the crumb its color and a gentle savory depth that oregano pulls into focus. Serve them warm straight from the tin, or let them cool completely and pack them cold. They hold up well either way, which is part of what makes them worth keeping in regular rotation.

INGREDIENTS

Type 00 flour 2 cups (250 g)

Whole milk ½ cup (130 g)

Eggs 1

Tomato purée ½ cup (100 g)

Fine salt 0.8 tsp (4 g)

Oregano to taste

Tomato paste 1 oz (30 g)

Instant yeast for salted preparations 3 ¼ tsp (10 g)

Extra virgin olive oil 3 tbsp (40 g)

To decorate: Basil to taste; Oregano to taste

Preparation

How to prepare Savory tomato muffins

To prepare the savory tomato muffins, start by pouring the milk into a large bowl 1. Now add the tomato passata 2 and the tomato paste 3.

Add the extra virgin olive oil 4 and season with salt and dried oregano 5. Add the baking powder for savory preparations 6.

Add the 00-type flour 7 (type 00, or all-purpose flour) and mix well with a whisk 8, first gently and then more vigorously, until the ingredients are combined 9.

Also incorporate the egg 10 and continue mixing until you obtain a smooth batter 11. Using a ladle, pour the batter into each paper liner 12; for convenience you can place them in a muffin tin.

Fill each liner up to 2/3 of its capacity 13 and bake in a conventional oven at 356°F for 25 minutes 14. Once cooled to room temperature, remove them from the tin and peel off the aluminum liners, garnish with more dried oregano and fresh basil 15 before serving!

Storage

The savory tomato muffins keep for a maximum of 2-3 days under a glass dome. If you wish, you can freeze the cooked and cooled muffins, then thaw them as needed and warm them slightly in the oven before serving.