Caprese Muffins

Caprese Muffins

The classic Caprese Italian salad is in an easy-to-tote muffin form – think picnic! Juicy cherry tomatoes, creamy mozzarella and bright basil join flavourful forces with the mild taste of canola oil, producing a tender treat. Recipe courtesy of Canolainfo.org.

  • Ingredients

    canola oil cooking spray

    1 1/3 cups quartered cherry tomatoes (325 mL)

    1/4 cup canola oil (60 mL)

    1 egg (1)

    3/4 cup 1% milk (175 mL)

    8 oz buffalo mozzarella, cubed (250 g)

    1/3 cup chopped fresh basil (75 mL)

    1 1/2 cup whole-wheat flour (375 mL)

    2 tsp baking powder (10 mL)

    1/2 tsp salt (2 mL)

  • Directions

    1. Preheat oven to 350°F (180°C). Spray 12-cup muffin pan with canola oil cooking spray.

    2. In large bowl, combine all ingredients and mix well. Evenly divide batter into muffin pan.

    3. Bake 20-25 minutes. Cool on rack. Store in refrigerator for up to three days.

Nutritional Analysis

Serving Size
1 muffin
Servings
12 muffins
Calories
161
Total Fat
9 g
Saturated Fat
2 g
Cholesterol
16 mg
Sodium
259 mg
Carbohydrates
13 g
Fiber
1 g
Sugars
2 g
Protein
8 g
Potassium
85 mg

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