1 cup self-raising flour
50g reduced-fat table spread, melted, cooled
1 egg, lightly beaten
1/2 cup reduced-fat milk
2/3 cup oil-free store-bought roasted capsicum, thinly sliced
1/3 cup oil-free sun-dried tomatoes, thinly sliced
2 tablespoons finely shredded fresh basil, plus extra leaves, to serve (optional)
1 tablespoon pine nuts
Step 1Preheat oven to 180°C. Grease 20 holes of 2 x 12–hole non-stick mini muffin pans.
Step 2Sift flour into a large bowl. Make a well in the centre. Combine table spread, egg and milk in a small jug. Pour into well. Stir until almost combined. Fold in capsicum, tomatoes and basil.
Step 3Spoon mixture into muffin holes. Sprinkle pine nuts over muffins. Bake for 15 minutes, or until a skewer inserted comes out clean. Leave to cool in pan for 5 minutes, then turn out onto a wire rack. Serve scattered with extra basil leaves, if using.
You can replace the pine nuts with any type of nut in this recipe.
Leftover muffins can be frozen in an airtight container or in zip-lock bags for up to 1 month.
