Olive, thyme and tomato muffins
A savoury muffin – terrific for afternoon snacks or picnics in the park.
Instructions
Step 1 Preheat oven to 180ºC. Spray a 6-hole, 3/4-cup capacity muffin pan with cooking oil.
Step 2 Combine the flour and cornmeal in a large bowl.
Step 3 Add the cheese, tomato, olives and thyme and stir to combine.
Step 4 Pour in the milk, dairy spread and eggs and stir until just combined (do not over-mix). Divide mixture between prepared pan holes. Bake for about 35 minutes or until a skewer inserted in the centre of a muffin comes out clean. Turn out onto a wire rack. Serve.
- Recipe by:
- Amanda Lennon
- Styling:
- Trish Heagerty
- Photography:
- Cath Muscat
First published February 2008
Recipe Information
Portions: makes 6
Time to make: 35 minutes
Total cost of all ingredients: $16.50 / $2.75 per serve
- High calcium
Ingredients
- cooking oil spray
- 2 cups self-raising flour
- 1/2 cup cornmeal (polenta)
- 3/4 cup reduced-fat grated cheddar cheese
- 2/3 cup drained and chopped sun-dried tomatoes
- 1/2 cup sliced pimento olives
- 1 tablespoon chopped thyme
- 1 1/3 cups skim milk
- 100g reduced-fat dairy spread, melted
- 2 eggs, lightly beaten
Nutrition Information
| per serve | |
|---|---|
| Energy |
1679
kJ
(405 Cals) |
| Protein | 15.8g |
| Fat - saturated |
16.2g
4.8g |
| Carbohydrates - sugars |
46.1g
5.4g |
| Dietary Fibre | 4.1g |
| Sodium | 770mg |
| Calcium | 274mg |
| Iron | 1.4mg |
| * NS: Not specified | |
