Ingredients
- 1/2 teaspoon olive oil
- 1 red capsicum (finely chopped)
- 200 grams button mushrooms (finely chopped)
- 50 grams ham (leg ham, gluten free finely chopped)
- 40 grams kalamata olives (pitted and chopped, 10 olives)
- 1 cup basil leaves (finely shredded)
- 2 spring onions, thinly sliced
- 35 grams low-fat cheese (grated, 1/3 cup)
- 125 ml low-fat milk (1/2 cup)
- 2 eggs (2/50 gram eggs)
- 80 grams margarine (low-fat, melted and cooled)
- 225 grams self-rising flour (gluten free, 1 1/2 cups)
- 10 grams Parmesan cheese, finely grated
How to Make
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Step 1: Preheat oven to 170C fan forced.
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Step 2: Line 12 x 8ml (1/3 cup) muffin tines with paper cases and spray cases with cooking spray oil.
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Step 3: 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.
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Step 4: Put capsicum mixture, ham, olives, basil, spring onion and cheese in a large bowl and stir to combine.
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Step 5: 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.
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Step 6: Divide mixture between paper cases and sprinkle over parmesan cheese.
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Step 7: Bake for 20 to 22 minutes or until a skewer inserted into the centre of muffins comes out clean.
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Step 8: Set aside for 30 minutes to cool completely (if muffins are warm they will stick to the paper.
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Step 9: Serve and enjoy.
Tips & Variations
- Cooking spray
We hope you enjoy this recipe!
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