Olive, thyme and tomato muffins
Freeze these muffins so you’ll always have something quick to pop in the lunchbox.
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, spread and eggs and stir until just combined (do not over-mix).
Step 5 Divide mixture between prepared pan holes. Bake for about 35 minutes, or until a skewer inserted into the centre of a muffin comes out clean. Turn out onto a wire rack to cool.
- Recipe by:
- Amanda Lennon
- Styling:
- Trish Heagerty
- Photography:
- Cath Muscat
First published June 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 grated reduced-fat cheddar cheese
- 2/3 cup sun-dried tomatoes, drained and chopped
- 1/2 cup sliced pimento olives
- 1 tablespoon chopped thyme
- 1 1/3 cups trim milk
- 100g reduced-fat spread, melted
- 2 eggs, lightly beaten
Nutrition Information
| per serve | |
|---|---|
| Energy |
1665
kJ
(402 Cals) |
| Protein | 15.5g |
| Fat - saturated |
20.1g
5.2g |
| Carbohydrates - sugars |
45.8g
5.7g |
| Dietary Fibre | 3.1g |
| Sodium | 975mg |
| Calcium | 255mg |
| Iron | 1.8mg |
| * NS: Not specified | |
