Bloody Mary Mini Muffins

RECIPE INFO

Serves 12

Rating
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...
Have you tried this recipe?
Click the stars to rate it.
Cook's NoteThe muffins can be frozen at the end of stage 4 for up to a month in an airtight container.
Share this recipe
Print
Email this recipe

INGREDIENTS

  • 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

Topping:

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

METHOD

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.

RECOMMENDED PRODUCTS