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Caprese Muffins

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.


  • 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
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  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 20-25 minutes.
  5. Cool on rack.
  6. Store in refrigerator for up to three days.

Yield: 12 muffins; serving size 1 muffin

Nutritional Analysis 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

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