Sun-dried tomato and roasted capsicum muffins
(at time of publication)
- 1 cup self-raising flour
- ¼ cup reduced-fat spread, melted, cooled
- 1 egg, lightly beaten
- ½ cup trim milk
- ²/³ cup oil-free bottled roasted capsicum, thinly sliced
- ¹/³ cup oil-free sun-dried tomatoes, thinly sliced
- 2 tablespoons finely shredded fresh basil, plus extra leaves, to garnish (optional)
- 1 tablespoon pine nuts
1 Preheat oven to 180°C. Grease 20 holes of 2 x 12-hole non-stick mini muffin pans.
2 Into a large bowl, sift flour and make a well in the centre. In a small jug, combine spread, egg and milk, then pour into well. Stir until just combined then fold in capsicum, tomatoes and basil.
3 Divide mixture between muffin tins, sprinkle pine nuts over and bake for 15 minutes, or until an inserted skewer comes out clean. Leave to cool in pan for 5 minutes, then turn out onto a wire rack. To serve, scatter with extra basil leaves, if using.
Make it gluten free: Use gluten-free self-raising flour.
Suitable to freeze.
Leftover muffins can be frozen in an airtight container or in zip-lock bags for up to a month.
Nutrition Info (per serve)
Total fat 5g
–Saturated fat 1g
Dietary fibre 1g
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