Nutritional Info

Nutrition Facts

Serving Size 1 (75g)

Calories 136
Calories from Fat 25 (18%)
Amount Per Serving %DIV
Total Fat 2.7g 4%
Saturated Fat 1.6g 8%
Monounsaturated Fat 0.9g
Polyunsaturated Fat 0.3g
Trans Fat 0.0g
Cholesterol 16.5mg 6%
Sodium 236.8mg 10%
Potassium 93.7mg 2%
Total Carbohydrate 20.3g 7%
Dietary Fiber 0.7g 3%
Sugars 2.5g
Protein 6.3g 13%

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Recipe Description
Fresh basil, sun dried tomatoes and stuffed olives create an Italian inspired muffin that's perfect for serving with soups and salads.
Prep time
15 min
Cook time
20 min
Ready In
35 min


Serves Tool

Serves To:USMetric
1 Cup(c)  milk
1/4 Cup(c)  vegetable oil
1   egg
2 Cup(c)  all purpose flour
1/4 Cup(c)  parmesan cheese, grated
1 Tablespoon(T)  fresh basil, chopped
2 1/2 Teaspoon(t)  baking powder
1/4 Teaspoon(t)  salt
1/2 Cup(c)  sun dried tomatoes in olive oil, drained and chopped
1/4 Cup(c)  pimiento stuffed olives, chopped


Heat oven to 400° F. Grease bottoms only of 12 medium muffin cups, 2 1/2 by 1 1/4 inches, or line with paper baking cups. Beat milk, oil and egg in large bowl. Stir in flour, 1/4 cup Parmesan cheese, basil, baking powder and salt, just until flour is moistened. Fold in tomatoes and olives. Divide batter evenly among muffin cups (cups will be almost full). Sprinkle with Parmesan cheese. Bake 18 to 20 minutes, or until golden brown. Immediately remove from pan.

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Parmesan Tomato Muffins
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