The Australian Women's Weekly - - Contents -

An­tipasto pizza muffins

2 cups (300g) self-rais­ing flour

2 ta­ble­spoons dried oregano leaves

1 medium (150g) brown onion, chopped

1 small (150g) red cap­sicum, chopped finely

½ cup (90g) drained semi-dried to­ma­toes, chopped

½ cup (75g) pit­ted kala­mata olives, chopped

1 cup (120g) grated tasty cheese

3 eggs, beaten lightly

¾ cup (180ml) milk

¼ cup (125ml) veg­etable oil (such as grape­seed)

1 Pre­heat oven to 170˚C (150˚C fan-forced). Line 12 holes of two 6-hole Texas (¾ cup/ 180ml) muf­fin pans with pa­per cases.

2 Place flour, oregano and ½ tea­spoon salt into a large bowl. Stir in onion, cap­sicum, semi-dried to­ma­toes, olives and cheese.

3 Whisk eggs and milk to­gether; add oil, mix well. Pour egg mix­ture into flour mix­ture; stir gen­tly un­til just in­cor­po­rated. Di­vide mix­ture evenly be­tween pan holes.

4 Bake muffins for 25 min­utes or un­til golden and cooked through. A skewer in­serted in the cen­tre should come out clean. Trans­fer to a wire rack to cool. Suit­able to freeze. Not suit­able to mi­crowave.

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