Bush Tomato and Herb Muffins
Serves: 6
Prep time: 15 minutes
Cook time: 20 minutes
½ serves per portion
Recipe courtesy of the Country Kitchens team
Ingredients:
- 2 cups self raising flour
- 1 tablespoon dried, ground bush tomato
- 1 egg, lightly beaten
- 30g margarine, melted
- 2 tablespoons milk, reduced fat
- 1 cup mashed pumpkin
- 1 zucchini, grated with excess liquid squeezed out
- 2 tablespoons parsley, finely chopped
- 2 tablespoons chives, finely chopped
- Sesame seeds (optional)
- 6 cherry tomatoes, halved
Method:
- PREHEAT oven to 180°C. Line a 12-hole muffin pan with muffin cases.
- COMBINE the flour and dried bush tomato in a large bowl.
- COMBINE the egg, margarine and milk together in a small bowl and then add to the flour.
- FOLD in the pumpkin, zucchini, parsley and chives being careful not to over mix.
- SPOON the mixture into lined muffin trays.
- SPRINKLE the muffins with sesame seeds and then place a cherry tomato half on top.
- BAKE in oven for 20 minutes or until golden brown and cooked through.
What's Great About It:
The bush tomato is a small desert plant rich in vitamin C and potassium. There are over 100 species of wild tomato in Australia, however only six are known to be edible! Bush tomatoes have an earthy, almost caramel flavour and are often ground down to be used as a spice or flavouring. If you’ve never tried bush tomato before, give this recipe a go and let us know what you think!
