Antipasto muffins

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

  • 20 mins preparation
  • 30 mins cooking
  • Makes 8 Item
  • Print


Antipasto muffins
  • 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
  • 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.