recipes > Tomato, Olive and Herb Muffins
Preparation time: 15 minutes
Cooking time: - 20 minutes
50g low fat dairy free spread
250ml Vitasoy Calci-Plus Soymilk
40g grated parmesan cheese (optional)
2 medium ripe tomatoes
1/3 cup pitted, sliced black olives
2 Tbsp chopped fresh parsley
1/2 tsp dried mixed Italian herbs
1 Tbsp finely chopped chives
freshly ground black pepper
2 cups gluten free Self Raising flour
Total Fat 4.9g
Saturated Fat 1.2g
Pre-heat oven to 170oC. Place patty pans into the holes of a 12 muffin pan tray.
In a large mixing bowl, mix eggs, melted dairy free spread, Vitasoy Calci-Plus Soymilk, cheese, tomato, olives, parsley, mixed dried herbs, and chives. Season with pepper. Stir until well combined.
Fold flour into this mixture into the flour, mix well, beating well with wooden spoon for 2-3 minutes.
Pour muffin mix into greased muffin pans, until they are 2/3 full. Bake in pre-heated oven for 15-20 minutes or until firm to touch (a skewer inserted into the centre should come out clean).
Allow to stand for five minutes. Remove from pan and place on wire rack to cool.