Olive, thyme and tomato muffins

Serves: 6 (makes 6)

Time to make: 35 mins

Ingredients

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cooking spray oil

2 cups self-raising flour

½ cup cornmeal (polenta)

¾ cup grated reduced-fat cheddar cheese

½ cup sun-dried tomatoes, drained and chopped

¼ cup sliced pimento olives

1 tablespoon chopped thyme

1 ⅓ cups skim milk

100g reduced-fat spread, melted

2 eggs, lightly beaten

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Instructions

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1 Preheat oven to 180ºC. Spray a 6-hole, 3/4-cup capacity muffin pan with cooking oil.

2 Combine the flour and cornmeal in a large bowl.

3 Add the cheese, tomato, olives and thyme and stir to combine.

4 Pour in the milk, spread and eggs and stir until just combined (do not over-mix).

5 Divide mixture between prepared pan holes. Bake for about 35 minutes, or until a skewer inserted into the centre of a muffin comes out clean. Turn out onto a wire rack to cool.

Variations

Make it gluten free: use gluten free self-raising flour.

Nutrition Info (per serve)

Calories 403 cal

Kilojoules 1690 kJ

Protein 15 g

Total fat 19 g

Saturated fat 6 g

Carbohydrates 40 g

Sugar 4 g

Dietary fibre 3 g

Sodium 700 mg

Calcium 240 mg

Iron 2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.