recipes
Tomato & Parmesan Olive Muffins
Quick mix muffins, great for snacks, picnics or to have with a bowl of soup.
makes 10
10 min prep
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ingredients
| 60g butter 2 spring onions, chopped 1/3 cup chopped stuffed green olives 1½ tablespoons chopped fresh herbs (parsley, chives, basil) 2/3 cup milk 1 egg, lightly beaten 1½ tablespoons Leggo's Tomato Paste 1½ cups self-raising flour ½ cup grated tasty cheese 2 tablespoons shredded parmesan cheese |
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instructions
step 1
Melt butter in a small saucepan and cook spring onions and olives until softened. Remove from heat, transfer to a large bowl, cool slightly and stir in herbs.
step 2
Whisk milk, egg and Leggo's Tomato Paste together. Add to spring onion mixture, followed by self-raising flour and tasty cheese. Fold in until just combined, taking care not to over mix.
step 3
Spoon mixture into 10 greased ½ cup capacity muffin pans and sprinkle with parmesan cheese. Bake at 190°C for 15-20 minutes until golden and cooked.
recipe tip
These muffins can also be made in mini muffin pans and served as a finger food.
Muffins are best made and served on the same day.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 723kJ (173Cal) | 1060kJ (254Cal) |
| Protein | 5.5g | 8.1g |
| Fat - Total | 9.2g | 13.5g |
| - Saturated | 5.5g | 8.1g |
| Carbohydrate | 16.2g | 23.9g |
| - Sugars | 1.4g | 2.0g |
| Dietary Fibre | 1.4g | 2.1g |
| Sodium | 393mg | 577mg |
| Potassium | 103mg | 151mg |
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Tomato & Parmesan Olive Muffins
Tomato & Parmesan Olive Muffins
Quick mix muffins, great for snacks, picnics or to have with a bowl of soup.
ingredients
60g butter
2 spring onions, chopped
1/3 cup chopped stuffed green olives
1½ tablespoons chopped fresh herbs (parsley, chives, basil)
2/3 cup milk
1 egg, lightly beaten
1½ tablespoons Leggo's Tomato Paste
1½ cups self-raising flour
½ cup grated tasty cheese
2 tablespoons shredded parmesan cheese
instructions
step 1
Melt butter in a small saucepan and cook spring onions and olives until softened. Remove from heat, transfer to a large bowl, cool slightly and stir in herbs.
step 2
Whisk milk, egg and Leggo's Tomato Paste together. Add to spring onion mixture, followed by self-raising flour and tasty cheese. Fold in until just combined, taking care not to over mix.
step 3
Spoon mixture into 10 greased ½ cup capacity muffin pans and sprinkle with parmesan cheese. Bake at 190°C for 15-20 minutes until golden and cooked.
makes 10 10 min prep recipe tip
These muffins can also be made in mini muffin pans and served as a finger food.
Muffins are best made and served on the same day.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au