Bloody Mary Mini Muffins

SERVES
10+ 10+
Bloody Mary Mini Muffins
FOR THIS RECIPE WE LOVE TO USE
12 Cup Muffin Tray
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12 Cup Muffin Tray
Ingredients
Method

Ingredients

Muffins
  • 100g plain flour
  • ½ teaspoon baking powder
  • ¼ teaspoon bicarbonate of soda
  • ½ teaspoon celery salt
  • ¼ teaspoon black pepper
  • 5 tablespoons milk
  • 1 tablespoon olive oil
  • 1 tablespoon tomato purée
  • 1 medium egg
  • 1 tablespoons Worcestershire sauce
  • ½-1 teaspoon Tabasco© sauce, depending on taste
  • 40g sun blush-tomatoes, chopped
Topping
  • 55g cream cheese
  • 1-2 sticks of celery, from the heart with some leaves, cut into very small sticks

  • Method

  • 1
    Pre-heat the oven 200°C/180°C fan/Gas Mark 6.
  • 2
    Sift the flour, baking powder, bicarbonate of soda, celery salt and pepper into a medium bowl and mix together.
  • 3
    Measure the milk into a jug and whisk in the egg, olive oil, tomato purée, Worcestershire and Tabasco® sauces.
  • 4
    Make a well in the centre of the dry ingredients, pour in the wet ingredients and add the chopped tomatoes. Combine everything together to make a batter.
  • 5
    Spoon the mixture equally between the mini muffin tray cups. Bake in the centre of the oven for 8-9 minutes until golden brown and well risen. Remove from the tin and cool.
  • 6
    Spread the tops with the cream cheese and top each muffin with 3-4 pieces of the celery. Serve straight away or place into an airtight container and store in the refrigerator. Consume within 24 hours.
  • 7
    Cook's Notes
  • 8
    The muffins can be frozen at the end of stage 4 for up to a month in an airtight container.