Sun-dried to­mato & roasted cap­sicum muffins

Healthy Food Guide (Australia) - - NEWS -

Makes 20 Cost per serve $0.55 Hands-on time 20 min Cook­ing time 15 min suit­able to freeze veg­e­tar­ian

1 cup self-rais­ing flour 50g re­duced-fat ta­ble

spread, melted, cooled 1 egg, lightly beaten ½ 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

1 Pre­heat oven to 180°C. Grease 20 holes of 2 x 12–hole non-stick mini muffin pans. 2 Sift 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. 3 Spoon 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. Note Left­over muffins can be frozen in an air­tight con­tainer or in zip-lock bags for upto one month.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.