Sun-dried tomato & roasted capsicum muffins
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.