Tomato Muffins
12 servings
60 minutes
Tomato cupcakes are an unusual treat inspired by American cuisine, where bold flavor combinations create unique dishes. In this recipe, the sweetness of unrefined sugar intertwines with the savory notes of tomatoes and aromatic spices like cinnamon, ginger, and paprika. The delicate batter made with butter and eggs is baked to a golden crust while retaining moisture and softness. Cherry tomato slices add freshness and expressiveness to the flavor as a finishing touch. Dusting them with powdered sugar surprises not only with their aroma but also with a harmonious balance of sweetness and slight tartness. They can be served as an original dessert or an unusual addition to breakfast that is sure to leave a lasting impression.
1
Cut the tomatoes in a cross, blanch them, and peel off the skin.
- Tomatoes: 500 g
2
Blend in a mixer bowl until smooth. Blender mode, speed — 5, time — 30 seconds.
- Tomatoes: 500 g
3
Add all other ingredients and knead the dough in 'Blender' mode, speed - 4, time - 1 minute.
- Wheat flour: 250 g
- Butter: 100 g
- Unrefined (raw) cane sugar: 150 g
- Ground cinnamon: 1 teaspoon
- Ground ginger: 1 teaspoon
- Ground paprika: 2 teaspoons
- Baking powder (raising agent): 1.5 teaspoon
- Salt: pinch
- Chicken egg: 2 pieces
4
Place the dough in the molds, filling them 3/4 full. Decorate each portion with a cherry tomato slice.
- Cherry tomatoes: 6 pieces
5
Bake the tomato muffins in a preheated oven at 180°C for 25-30 minutes. Check for doneness.
6
Transfer the cupcakes to a rack and cool.
7
Dust the tomato muffins with powdered sugar and serve at the table.
- Icing sugar: 2 teaspoons