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Olive, Thyme and Tomato Muffins
Ingredients
cooking oil spray
2 cups self-raising flour
1/2 cup cornmeal (polenta)
3/4 cup grated reduced-fat cheddar cheese
2/3 cup sun-dried tomatoes, drained and chopped
1/2 cup sliced pimento olives
1 tablespoon chopped thyme
1 1/3 cups trim milk
100g reduced-fat spread, melted
2 eggs, lightly beaten
Directions
Step 1 Preheat oven to 180ºC. Spray a 6-hole, 3/4-cup capacity muffin pan with cooking oil.
Step 2 Combine the flour and cornmeal in a large bowl.
Step 3 Add the cheese, tomato, olives and thyme and stir to combine.
Step 4 Pour in the milk, spread and eggs and stir until just combined (do not over-mix).
Step 5 Divide mixture between prepared pan holes. Bake for about 35 minutes, or until a skewer inserted into the centre of a muffin comes out clean. Turn out onto a wire rack to cool.