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 flavorful forces with the mild taste of canola oil, producing a tender treat.
INGREDIENTES
- canola oil cooking spray
- 1 1/3 cups quartered cherry tomatoes 325 mL
- 1/4 cup canola oil 60 mL
- 1 egg
- 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
INSTRUCCIONES
- 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.
RINDE
12 muffins
TAMAÑO DE LA PORCIÓN
1 muffin
ANÁLISIS NUTRICIONAL
Per Serving
| Calorías | 161 |
| Grasa total | 9 g |
| Grasa saturada | 2 g |
| Colesterol | 16 mg |
| Carbohidratos | 13 g |
| Fibra | 1 g |
| Azúcares | 2 g |
| Proteína | 8 g |
| Sodio | 259 mg |
| Potasio | 85 mg |
