Tomato, Basil, and Parmesan Muffins

The muffins from yesterday, as made in class and with possible alterations.


Tomato Basil Parmesan Muffins

Ingredients:
10 oz AP flour
1 oz sugar
.6 oz baking soda
1/2 tsp salt
.12 oz basil (~1 Tbsp fresh)

2 eggs
7 oz milk
4 oz olive oil
3 oz tomato, diced (smallish-medium specimen)
1.5 oz shredded Parmesan cheese MIXED IN

1.5 oz shredded Parmesan cheese ON TOP (optional)

Sift flour, sugar, baking soda, salt, and basil. Mix eggs, milk, olive oil, tomato, and first part shredded Parmesan. Mix wet ingredients into dry until combined. Scoop into a muffin tin (either greased or into liners) so they fill the cups about 2/3 full (size 20 scoop). OPTIONAL: Sprinkle second part Parmesan on top of wet muffin ingredients.

Bake at 375 degrees F for 15 minutes, or until inserted toothpick comes out dry.


Possible alterations:
7 oz water instead of milk
Semolina/Durum flour instead of AP
Skip the Parmesan on top