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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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These sun-dried tomatoes and roasted capsicum muffins are the perfect savoury snack, great for lunchboxes, picnics or a weekend brunch treat!
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.
Make it gluten free: Use gluten-free self-raising flour.
Suitable to freeze.
Leftover muffins can be frozen in an airtight container or in zip-lock bags for up to a month.
Calories 96 cal
Kilojoules 400 kJ
Total fat 5 g
Saturated fat 1 g
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