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 tablespoon chopped fresh parsley
1/2 tsp dried mixed Italian herbs
1 tablespoon finely chopped chives
freshly ground black pepper
2 cups gluten free Self Raising flour
Method
- Pre-heat oven to 170C. Place patty pans into the holes of a 12 muffin pan tray.
- In a large mixing bowl, mix eggs, melted dairy free spread, Vitasoy Calci-Plus Soy milk, cheese, tomato, olives, parsley, mixed dried herbs, and chives. Season with pepper. Stir until well combined.
- Fold flour into this mixture into the flour, mix well, beating well with wooden spoon for 2-3 minutes.
- 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).
- Allow to stand for five minutes. Remove from pan and place on wire rack to cool.
