Sun-dried tomato and roasted capsicum muffins

Instructions

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.