Savory Tomato Muffin

Are you tired of eating cookies, cakes, sweet pastries this holiday season? Then, you might want to read this.
It is quick, it is not overly fattening and you can have it for a snack or breakfast or as a side for the main meal. It reminds of the pizza taste without the cheese. You could fold in cheese to get it more like a pizza muffin if you want. This can be very easily veganized by using ener-G replacer. I didn't have any on hand.

One year back - Eggless Peanut butter swirled chocolate cake
Two years back - Cake Decorating Basics Part - 3
Ingredients:
All purpose flour - 3/4 cup
Sugar - 2 TBSP (See Notes)
Tomato juice - 1/3 cup (See Notes)
Baking powder - 1/2 tsp
Salt - 1/2 tsp
Dried basil - 1/2 tsp
Dried oregano - 1/2 tsp
Red chilli flakes - heaped 1 tsp (or to taste - optional)
Garlic powder - 1/4 tsp
Olive oil - 3 TBSP
Egg - 1 large

Method:
Preheat the oven to 375 F. Lightly grease 6 muffin cups or use liners. I was baking in mini bundt pans and I could fill only 4 of them. In a bowl, whisk together flour, sugar, baking powder, salt, chilli flakes if using, herbs, garlic powder. Set aside. In another bowl, whisk together tomato juice, egg and oil. Pour the wet over dry ingredients and gently mix until combined. Do not over mix. Pour into the prepared pan and bake. Muffins would be done between 23 and 26 minutes and my mini bundt pans took about
24 minutes.

Notes:
If you are using freshly pressed tomato juice, you will have to adjust the salt. The tomato juice from the bottle/can is thicker than what we can make at home, so I do not know if this recipe will work without tweaking for that. You could fold in about 1/2 cup of grated cheese into the batter. I didn't have any, so did not use it. Since I was experimenting, by mistake I used 1/4 cup of sugar. My intention was to use just 2 TBSP. That made these muffins kind of sweet and savory.

23 days of the Bake-A-Thon are done. 8 more to go.  My fellow bloggers doing this are - Preethi, Veena, Priya. 
Enjoy.

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