Bloody Mary Mini Muffins


Serves 12

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Cook's NoteThe muffins can be frozen at the end of stage 4 for up to a month in an airtight container.
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  • 100g plain flour
  • ½ teaspoon baking powder
  • ¼ teaspoon bicarbonate of soda
  • ½ teaspoon celery salt
  • ¼ teaspoon black pepper
  • 5 tablespoons milk
  • 1 tablespoon olive oil
  • 1 tablespoon tomato purée
  • 1 medium egg
  • 1 tablespoons Worcestershire sauce
  • ½-1 teaspoon Tabasco® sauce, depending on taste
  • 40g sun blush-tomatoes, chopped


  • 55g cream cheese
  • 1-2 sticks of celery


Sift the flour, baking powder, bicarbonate of soda, celery salt and pepper into a medium bowl and mix together.

Measure the milk into a jug and whisk in the egg, olive oil, tomato puree, Worcestershire and Tabasco® sauces.

Make a well in the centre of the dry ingredients, pour in the wet ingredients and add the chopped tomatoes. Combine everything together to make a batter.
Spoon the mixture equally between the mini muffin tray cups. Bake in the centre of the oven for 8-9 minutes until golden brown and well risen. Remove from the tin and cool.

Spread the tops with the cream cheese and top each muffin with 3-4 pieces of the celery. Serve straight away or place into an airtight container and store in the refrigerator.