MAKES 10 PREP AND COOK TIME 40 MINUTES
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.