The classic Caprese Italian salad is in an easy-to-tote muffin form – think picnic! Juicy cherry tomatoes, creamy mozzarella and bright basil join flavorful forces with the mild taste of canola oil, producing a tender treat.


canola oil cooking spray

1 1/3 cups quartered cherry tomatoes 325 mL

1/4 cup canola oil 60 mL

1 egg

3/4 cup 1% milk 175 mL

8 oz buffalo mozzarella, cubed 250 g

1/3 cup chopped fresh basil 75 mL

1 1/2 cup whole-wheat flour 375 mL

2 tsp baking powder 10 mL

1/2 tsp salt 2 mL


  1. Preheat oven to 350°F (180°C). Spray 12-cup muffin pan with canola oil cooking spray.
  2. In large bowl, combine all ingredients and mix well. Evenly divide batter into muffin pan.
  3. Bake 20-25 minutes. Cool on rack. Store in refrigerator for up to three days.



12 muffins