Sun-dried tomato and roasted capsicum muffins

These sun-dried tomatoes and roasted capsicum muffins are the perfect savoury snack, great for lunchboxes, picnics or a weekend brunch treat!

Serves: 20

Time to make: 35 mins

Hands-on time: 20 mins

Ingredients

More weights & measures

1 cup self-raising flour
¼ cup reduced-fat spread, melted, cooled
1 egg, lightly beaten
½ cup skim milk
²/³ cup oil-free bottled roasted capsicum, thinly sliced
¹/³ cup oil-free sun-dried tomatoes, thinly sliced
2 tablespoons finely shredded fresh basil, plus extra leaves, to garnish (optional)
1 tablespoon pine nuts

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Instructions

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1 Preheat oven to 180°C. Grease 20 holes of 2 x 12-hole non-stick mini muffin pans.

2 Into a large bowl, sift flour and make a well in the centre. In a small jug, combine spread, egg and milk, then pour into well. Stir until just combined then fold in capsicum, tomatoes and basil.

3 Divide mixture between muffin tins, sprinkle pine nuts over and bake for 15 minutes, or until an inserted skewer comes out clean. Leave to cool in pan for 5 minutes, then turn out onto a wire rack. To serve, scatter with extra basil leaves, if using.

Variations

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

HFG tip

Suitable to freeze.

Leftover muffins can be frozen in an airtight container or in zip-lock bags for up to a month.

Nutrition Info (per serve)

Calories 96 cal

Kilojoules 400 kJ

Protein 3 g

Total fat 5 g

Saturated fat 1 g

Carbohydrates 10 g

Sugar 1 g

Dietary fibre 1 g

Sodium 120 mg

Calcium 30 mg

Iron 0.5 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.