I seem to be going through a bit of a phase a the moment baking savoury muffins for our lunch boxes, and this is my latest creation.
It actually started life as a pizza muffin. My daughter Jessie loves pizza toppings and asked if we could make a muffin with these same ingredients. So we gave it a go. But despite being very tasty, they just didn’t quite taste like pizza. Which is why we’ve named them olive and mozzarella muffins instead.
Olive and mozzarella muffins
60ml sunflower oil
180g self-raising flour
130g wholemeal flour
1 tsp baking powder
½tsp bicarbonate of soda
1 tbsp dried oregano
130g black olives, chopped
2 eggs, lightly beaten
100ml plain yoghurt
1 tbsp tomato puree
125g mozzarella, chopped
Preheat oven to 200°C/gas 6. Oil and line a 12-hole muffin tin with baking paper or muffin cases.
Sift the self-raising and wholemeal flour into a large bowl, along with the baking powder and bicarbonate of soda. Stir in the salt, oregano and black olives.
In another bowl, mix together the eggs, yoghurt, milk and tomato puree. Pour these wet ingredients into the dry ingredients and very gently combine together. Carefully stir in the mozzarella pieces, keeping back a few pieces to place on top.
Spoon the mixture into the muffin cases and pop some extra bits of mozzarella on top of each one.
Bake the muffins in the oven for around 25 minutes until they well risen and a skewer inserted into the middle comes out clean. Eat warm or cold.
I’ll keep working on the pizza muffins and I’ll let you know when I’ve sussed them!