Mediterranean muffins
5
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 8 • Difficulty: Easy
Whether you prefer them sweet or savoury, for breakfast or a snack, batches of fluffy muffins that can be stored in the freezer always go down a treat. Keep them in a container in the fridge for up to 4 days or freeze for up to 2 months. Thaw at room temperature. To serve warm, heat in the microwave just before serving.
Ingredients
Plain flour
1 cup(s), (150g)
Baking powder
2 tsp
Skim milk
½ cup(s), (125ml)
Egg(s)
2 medium, lightly beaten
Olive oil
2 tbs
Reduced fat feta cheese
80 g, chopped
Semi dried tomatoes, not in oil
70 g, chopped
Black olives, drained
60 g, sliced
Fresh basil
2 tbs, chopped
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 180°C. Combine flour, baking powder and ½ teaspoon salt in a large bowl and make a well in centre. Add milk, eggs and olive oil. Stir until just combined (don’t overmix). Fold in feta, semi-dried tomatoes, olives and basil.
2
Spoon mixture evenly among 8 silicone muffin moulds. Bake for 20-25 minutes, until golden and just firm when lightly touched in the center. Stand muffins in moulds for 5 minutes, then remove. Serve warm or at room temperature.
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