Recipes
Peach-and-Raspberry-Eton-Mess

Tomato, Olive and Herb Muffins

Tomato, Olive and Herb Muffins

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  • Serves 10
  • Prep Time 15 minutes
  • Cooking Time 20 minutes
Ingredients
  • 3 eggs
  • 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
Instructions
  1. Pre-heat oven to 170oC. Place patty pans into the holes of a 12 muffin pan tray.
  2. 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.
  3. Fold flour into this mixture into the flour, mix well, beating well with wooden spoon for 2-3 minutes.
  4. 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).
  5. Allow to stand for five minutes. Remove from pan and place on wire rack to cool.
Nutritional Analysis – Amount per Serve
Energy 613kJ
Protein 2.6g
Total Fat 4.9g
Saturated Fat 1.2g
Carbohydrate 21.4g
Sugar 1.1g
Sodium 260mg
Calcium 56mg