Name: Antipasto muffins
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 1/2 cup self-raising flour; 2 eggs, at room temperature; 1 cup skim milk; 125 gram butter, melted, cooled; 1/2 cup fire-roasted red pepper strips, well drained; 1/2 cup semi-dried tomatoes, coarsely chopped; 1/3 cup pitted kalamata olives, halved lengthwise; 100 gram reduced-fat fetta, crumbled; 2 teaspoon finely chopped rosemary

Antipasto muffins

These tasty savoury muffins are perfect for an after-work snack, or a wonderful lunch box treat.

Makes 8 Item

Prep

20M

Cook

30M

Total

50M

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Ingredients

2 1/2 cup self-raising flour

2 eggs, at room temperature

1 cup skim milk

125 gram butter, melted, cooled

1/2 cup fire-roasted red pepper strips, well drained

1/2 cup semi-dried tomatoes, coarsely chopped

1/3 cup pitted kalamata olives, halved lengthwise

100 gram reduced-fat fetta, crumbled

2 teaspoon finely chopped rosemary

Method

1.Preheat oven to 190°C (170°C fan-forced). Line 8 holes of 2 x 6-hole texas muffin trays with paper cases. Sift flour into a large bowl: make a well at centre.

2.Whisk eggs, milk and butter in a medium jug; pour into well. Stir until just combined. Add remaining ingredients; fold until just combined (do not overmix).

3.Spoon mixture into prepared holes (they’ll be quite full). Bake for 25-30 minutes or until a skewer inserted at centre comes out clean. Remove from oven: stand in tray for 5 minutes, then transfer to a wire rack to cool.

Wrap cooled muffins individually in foil, then freeze for up to 3 months. Thaw muffins at room temperature for about 4 hours – great for lunchboxes! Delicious served warm with vegetable soup.
Note

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Ingredients

Method

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