Bread Recipes

Caprese Muffins

The classic Caprese Italian salad is in an easy-to-tote muffin form – think picnic! Juicy cherry tomatoes, creamy mozzarella and bright basil join flavorful forces with the mild taste of canola oil, producing a tender treat.

Caprese Muffins

Yield: 12 muffins; serving size 1 muffin

Ingredients

  • Canola oil cooking spray
  • 1 1/3 cups quartered cherry tomatoes 325 mL
  • 1/4 cup canola oil 60 mL
  • 1 egg
  • 3/4 cup 1% milk 175 mL
  • 8 ounces buffalo mozzarella, cubed 250 g
  • 1/3 cup chopped fresh basil 75 mL
  • 1 1/2 cups whole wheat flour 375 mL
  • 2 teaspoons baking powder 10 mL
  • 1/2 teaspoon salt 2 mL

Instructions

  1. Heat oven to 350 degrees F (180 degrees C). Spray 12 cup muffin pan with canola oil cooking spray.
  2. In large bowl, combine all ingredients and mix well.
  3. Evenly divide batter into muffin pan.
  4. Bake for 20 to 25 minutes.
  5. Cool on rack.
  6. Store in refrigerator for up to three days.

Nutrition

Per serving: Calories 161 Total Fat 9 g Saturated Fat 2 g Cholesterol 16 mg Carbohydrates 13 g Fiber 1 g Sugars 2 g Protein 8 g Sodium 259 mg Potassium 85 mg

Attribution

Recipe and photo used with permission from: CanolaInfo



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