Sun-dried tomato and roasted capsicum muffins

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Serves: 10 (makes 20 muffins, 2 per serve)
Time to make: 35 mins (Hands-on time: 20 mins, Cooking time: 15 mins)
Total cost: $5.50 / $0.55 per serve
(at time of publication)

Low fat Low kilojoule Low sodium Vegetarian

Ingredients
Nutrition info.

Full ingredients list:

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

Nutritional information (per serve)

Kilojoules:

448kJ

Calories:

107cal

Protein:

3.6g

Total fat:

4.1g

Saturated fat:

0.7g

Carbohydrates:

13.1g

Sugars:

2.9g

Dietary fibre:

1.6g

Sodium:

113mg

Calcium:

33mg

Iron:

0.6mg

Instructions

Instructions and steps:

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.