50g sun dried tomatoes (not packed in
oil), soaked in 1/2 cup tomato juice
1.2 cup red capsicum, finely chopped
6 black olives
2/3 cup skim milk
2/3 cup tomato juice
3 tbsp hot salsa (fat free)
2 egg whites
2 tbsp grated parmesan cheese
1/2 tbsp dried basil leaves
1/2 tbsp Italian herbs
Method :
Preheat oven to
180C. Spray a muffin tray with vegetable oil spray.
After tomatoes
have soaked for 30 minutes drain and chop finely. Set aside.
Sift flours
together into a large bowl. Add the chopped dried tomatoes, capsicum,
cheese, basil, Italian herbs and 5 of the olives (chopped into small
pieces). Reserve 1 olive for decoration.
Place all other
ingredients into a blender. Mix well.
Stir the liquid
mixture into the flour mixture until well combined.
Pour mixture
into muffin tray. Decorate the top of each muffin with a very thin slice
of olive.
Bake for 20-25
minutes. Serve hot with an entree or with soup.
Makes 12 large muffins
These muffins taste like little pizzas -
fabulous straight from the oven.
