again I posted these in the wrong spot first time around...but I've got the hang of things now
Make a batch and freeze them...muffins can be reheated in the microwave straight from the freezer
1 1/2 cups Self raising flour (white)
1 cup Self raising flour (wholemeal)
50 grams Sun-dried tomatoes (not packed in oil) soaked in 1/2 cup tomato juice
1/2 cup Red capsicum finely chopped
6 Black Olives finely chopped
2/3 cup Skim milk
2/3 cup Tomato Juice
3 tablespoons Salsa fat free
2 Egg whites
2 tablespoons Parmesan cheese grated
1/2 tablespoon Dried basil
1/2 tablespoon Italian Herbs
Preheat oven to 180Â°C. Spray a large muffin tray with cooking spray.
After tomatoes have soaked for 30 minutes drain and chop them finely. Set aside.
Sift flours together into a large bowl. Add the chopped tomatoes, capsicum, cheese, basil, Italian herbs and 5 of the olives (reserve 1 olive for decoration).
Place all other ingredients into a blender. Mix well.
Stir the liquid mixture into the flour mixture until well combined.
Pour mixture into muffin tray. Decorate the top of each muffin with a piece of olive.
Bake 20-25 minutes.
NUTRITIONAL INFORMATION PER MUFFIN: Fat 1.2g, Cals 123, Fibre 2.2g