savory sundried tomato, basil, provolone and mozzarella mini-cakes

by Stevie on March 3, 2011

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This recipe suggestion comes from Faith at An Edible Mosaic. I’ve only recently stumbled across her blog but have become a huge fan already. She made savory muffins with caramelized onions, feta and rosemary the other day. These looked really good! She also suggested some variations, like savory muffins with sharp cheddar, dried cranberries and orange zest; or alternatively, provolone, sundried tomatoes and basil. That last one hit my tastebuds right off the screen, so I had to try to make them myself.

savory sundried tomato, basil, provolone and mozzarella mini-cakes

savory sundried tomato, basil, provolone and mozzarella mini-cakes

Here I changed canola oil for olive, used soy milk instead of cows (that’s what we had on hand) and added more cheese than in Faith’s recipe. The aroma wafting from the oven was like margarita pizza. Instead of butter, we drizzled a bit of olive oil on them and gobbled up several right away, they were that good.

Thanks for the excellent idea, Faith!

savory sundried tomato, basil, provolone and mozzarella mini-cakes

1 cup whole wheat flour
1 cup all purpose flour
1 tbsp baking powder
1 tsp salt
black pepper to taste
2 eggs
2 tbsp olive oil
1 ¼ cups soy milk
¾ cup shredded provolone and/or mozzarella
½ cup sundried tomatoes in oil, chopped
¼ cup fresh basil, chopped
black olives for garnish

Pre-heat oven to 350F.

Mix flours, baking powder, salt and black pepper together in a bowl.

In another bowl, beat eggs, olive oil and soy milk together. Fold in cheeses, sundried tomatoes, and basil. Gently fold flour mixture into wet ingredients.

Since I used disposable wax paper baking molds, I didn’t need to grease and flour the pans. If you aren’t then Faith recommends that you do that to prevent sticking.

Fill baking molds about two thirds full. Garnish with olive slices. Bake until a toothpick inserted in the center comes out clean. Mine took 35 minutes. Remove to a cooling rack. Enjoy!

If your mini-cake is too dry, then just add more olive oil, like these dudes:

bustour#4 – gladyatörs from markus dassel on Vimeo.

Oil-wrestling in the near of Antalya. the field is crowded with simultaneous matches in eleven divisions, ranging from school kids to forty-year-old masters. There are few forbidden holds, and grabbing of trunks is not off limits.
shot with canon 7D, canon 50mm/f1,4, tokina 11-16mm/f2,8, vario ND

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{ 2 comments… read them below or add one }

Su March 3, 2011 at 4:06 am

These mini-cakes look just delicious. Sun dried tomato is one of my favourite ingredients and the combination with basil is just perfect 🙂

Devaki @ weavethousandflavors.com March 3, 2011 at 11:47 am

These are wonderful – I have been craving mini-cakes since yesterday and almost fixed some with zooks – fixed fruit & nut crazy zook cake instead :). The sundried tomatoes with basil and creamy cheeses are such an excellent combo.

Sweaty men trying to pull their pants off, optional 🙂

chow! Devaki @ weavethousandflavors
Devaki @ weavethousandflavors.com recently posted..Pasta Alla Norma Sicilian Style Pasta with Roasted Eggplant- Tomatoes- Basil &amp Ricotta SalataMy Profile

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