Olive, thyme and tomato muffins
(at time of publication)
- 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
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.
Make it gluten free: use gluten free self-raising flour.
Nutrition Info (per serve)
Total fat 19g
–Saturated fat 6g
Dietary fibre 3g
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