Caprese Mini Muffins

1. 1

   Preheat oven to 400u00b0F. Lightly spray a mini 24-cup muffin pan with cooking spray.

2. 2

   Whisk the flour and baking powder together in a large bowl, making a well in the center. Whisk the egg and milk together and pour into the well. Add the tomato, bocconcini, basil and butter. Fold until just combined.

3. 3

   Pour the mixture into 24 muffin cups dividing evenly. Bake for 25 minutes or until golden brown. Cool 5 minutes then pop them out to cool completely on a cookie rack.

4. 4

   Recipe adapted from Ready, Steady, Lunchbox.

No nutritional information available.

No additional tips available.