Tomato, Basil and Olive Muffins Recipe

Ingredients :

1 1/2 cups white self-raising flour

1 cup wholemeal self-raising flour

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.

Fat per serve - 1.2g

Kilojoules - 514

Calories - 128

Carbohydrates - 19.5g

Protein - 4.7g

Fiber - 2.2g

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