Pesto Sundried Tomato Muffin Sandwiches | Creamy Tomato Soup

Prep time: 30 minutes Cook time: 20-25 minutes Makes 12 muffins

per muffin: 394 calories; 13 grams protein 28 grams total fat; 1 gram fiber; 7 grams saturated fat; 24 grams carbohydrates; 59 mgs cholesterol; 615 mgs sodium; 11 WW points plus

Simple Gourmet

Pesto Sun Dried Tomato Muffin Sandwiches


cooking spray

2.5 cups all purpose flour

2 teaspoons baking powder

1 teaspoon table salt

1 cup olive oil divided

1 cup whole milk

2 large eggs

1 cup fresh basil packed and chopped

1 cup shredded Parmesan cheese

1/2 cup sun-dried tomatoes (oil-packed), julienned chopped

2 teaspoons garlic, minced

1/2 cup pine nuts coarsely chopped

1 pinch coarse salt

8 slices prosciutto cut in half

8 slices mozzarella cheese cut in half


Preheat oven to 350 degrees.
Coat a muffin pan with cooking spray. In a large bowl whisk together flour, baking powder and salt until blended. Form a well in the center of the flour mixture.
Combine about of the olive oil, the milk and the egg in a small bowl and mix until eggs are lightly beaten. Pour into flour mixture well and stir just until dry ingredients are moistened. Do not overmix.
Fold in basil, cheese, tomatoes and garlic; stir just until evenly mixed. Scoop batter into muffin cups, filling about 2/3 full. Drizzle with remaining oil, and sprinkle about teaspoon of pine nuts over each muffin. Top with coarse salt to taste.
Bake for 20-25 minutes or until toothpick inserted in center comes out clean. Let cool slightly then remove from pan. Carefully slice each muffin in half and layer one piece each of prosciutto and cheese in between the halve

Creamy Tomato Soup


1/4 yellow onion chopped

1 yellow bell pepper cored, seeded and chopped

1 tablespoon butter

1 tablespoon fresh basil chopped, plus extra for garnish

1/8 teaspoon ground red pepper

2 cups tomato juice

1 cup buttermilk


In a medium saucepan cook onion and bell pepper in butter over medium heat until very tender, about 5 minutes. Stir in basil and ground red pepper, if desired. Cook and stir for 1 minute more. Remove from heat.
In a blender container combine cooked vegetable mixture, tomato juice, and buttermilk. Cover and blend until smooth.
Return mixture to saucepan and heat through. Or, serve thoroughly chilled. Garnish each serving with fresh basil leaves.