Talk about packing a punch in a mini bite. This is one of the first items we made in culinary school. It was an easy recipe that yielded a delicious, buttery, cheesy bite of goodness. I thought now would be a good time to share it. The great thing about this recipe is it’s very versatile. You can use milk or buttermilk. You can use pretty much any small tomato, though Roma is best. You can plug in any herbs you’d like. Same for the cheese. Don’t have Asiago? Use Parmesan or Pecorino Romano. It’s a recipe you really can’t mess up. It’s so easy to make and such a good appetizer to serve to your family or guests.
Since we are baking, you want to ensure that your ingredients are at room temperature. The milk/buttermilk and eggs, specifically, need to be at room temperature. If you can though, leave everything out for about 20 minutes at room temp.
Preheat oven to 375°F. Spray two mini muffin tins with cooking spray really well.
Melt the butter and set aside to cool slightly.
Sift together the dry ingredients.
In a separate bowl, combine the egg and buttermilk or milk. Add the the tomatoes, chives, thyme or any herbs you’re using and add the Asiago cheese or whatever cheese you’re using to the milk mixture. I used what I had in my garden, thus not that much herbs. Follow the recipe to a T and you’ll get delicious results.
Mix slightly. Add the dry ingredients to the wet ingredients and fold in with a rubber spatula until JUST COMBINED. Any further than that, the muffins will be tough and rubbery. Don’t over-mix please. I’m begging you. Go easy on the folding. Flour should be sort of absorbed and stop from there.
Scoop the mixture into the sprayed mini muffin pans 3/4 of the way full. Tap out the air by tapping on the table a couple of times.
Bake in the preheated oven for about 5-10 minutes. Check at the 5 minute mark and use a toothpick to measure doneness. The toothpick should come out with a few moist crumbs and the tops should be slightly brown. Make sure you don’t over-bake the muffins. Remove from the oven and brush the tops with lots of melted garlic butter.
Take out of the muffin pans serve while warm!
See how I do it:
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly cracked
- 1 tablespoon thyme leaves, chopped finely
- 1 whole egg
- 1 1/2 cups buttermilk or milk
- 1/2 cup tomatoes, small dice (Roma is best)
- 1/2 cup chives, chopped finely
- 4 oz Asiago cheese, small dice or shredded
- 2 oz unsalted butter
- 1 teaspoon garlic powder
- As needed, melted garlic butter
Preheat the oven to 375°F.
Make a garlic butter, by melting some butter and adding garlic powder or fresh garlic.
Spray two mini muffin tins with non-stick spray.
Melt 2 oz. of butter and set aside to cool.
In a large bowl, sift together the dry ingredients and seasonings. Set aside.
In a separate bowl, mix the egg, milk or buttermilk, tomatoes, chives, thyme and cheese.
Add the dry ingridents to the wet ingredients and fold in with a rubber spatula until just combined. Don't over mix!! This will result in tough rubbery muffins.
Tap the muffin pans on a table to tap the air out.
Scoop the mixture into the sprayed mini muffin pans 3/4 of the way full.
Bake in the preheated oven for 5-10 minutes. Check at the five minute mark. Use a toothpick to measure doneness. It should come out with a few moist crumbs. Don't over bake! Once out of the oven, immediately brush with some melted garlic butter, take out of the muffin pans and enjoy warm!
You can use pretty much any herbs, but ensure that the herbs mesh well flavor-wise. Some herbs can overpower others. You can use pretty much any Italian hard cheese as well. Make sure to not over mix and over bake to ensure soft and fluffy mini muffins.