Tomato And Pesto Mini Muffin Towers – a delicious recipe with flour, baking powder, salt, egg, milk, pesto. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 180 degrees Celsius.
2
In a bowl, mix together the flour, baking powder, and a pinch of salt.
3
In another bowl, add the egg, milk, and pesto. Mix well.
4
Add the liquid ingredients to the dry ingredients and mix well.
5
Fill muffin cups 3/4 full and bake for 25 minutes.
6
Switch the oven broiler on high.
7
All the muffins to cool, cut each muffin into 3 layers. Add the sliced muffin pieces to a baking sheet.
8
Broil the muffin pieces for 2 minutes. Remove and allow to cool.
9
Place one layer on a plate and spread with tomato sauce, a slice of mozzarella cheese and a sprinkling of Parmesan cheese.
10
Repeat for the next two layers. Add a little more tomato sauce and sprinkle with Parmesan cheese.
11
Serve warm.
190
kcal
Calories
4
g
Fat
31
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/4 cups flour, 2/3 tablespoon baking powder, salt, 1 egg beaten, and more.
Yes, Tomato And Pesto Mini Muffin Towers falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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