April 09, 2016
"From Australian Better Homes & Gardens Diabetic Living."
- Serving Size: 1 (68.2 g)
- Calories 146.8
- Total Fat - 8 g
- Saturated Fat - 2 g
- Cholesterol - 5.4 mg
- Sodium - 208.2 mg
- Total Carbohydrate - 15.2 g
- Dietary Fiber - 2.4 g
- Sugars - 1.1 g
- Protein - 5.1 g
- Calcium - 61.9 mg
- Iron - 0.9 mg
- Vitamin C - 0.8 mg
- Thiamin - 0.2 mg
Preheat oven to 170C fan forced.
Line 12 x 8ml (1/3 cup) muffin tines with paper cases and spray cases with cooking spray oil.
Heat oil in a medium non stick frying pan of a medium heat and add capsicum and mushroom and cook, stirring often for 6 to 7 minutes or until mushroom softens and set aside for 10 minutes to cool.
Put capsicum mixture, ham, olives, basil, spring onion and cheese in a large bowl and stir to combine.
Whisk milk, eggs and margarine in a small bowl and then add to capsicum mixture and stir until well combined and then add flour and mix well.
Divide mixture between paper cases and sprinkle over parmesan cheese.
Bake for 20 to 22 minutes or until a skewer inserted into the centre of muffins comes out clean.
Set aside for 30 minutes to cool completely (if muffins are warm they will stick to the paper.
Serve and enjoy.
Tips & Variations
- Cooking spray