These are probably the best savoury muffins I have ever made. They are light and fluffy, salty and have a refreshing hint of basil. The combination of parmesan, olives and basil reminds me of a pizza and these muffins taste like little healthy pizzas, especially with a dollop of tomato chutney.
Ingredients 1 free range egg
1/4 cup olive oil
1⁄2 cup milk
1 1⁄2 cups wholemeal flour
1/3 cup parmesan or tasty cheese
2 tsp baking powder
1⁄2 Teaspoon salt and pepper
Handful of basil leaves
Pre-heat the oven to 200° C.
Beat the egg until foamy then beat in the oil and milk.
Add the grated cheese and diced, deseeded olives.
In a separate bowl, sift together the flour, salt, pepper, baking powder and stir in the chopped basil.
Make a well in the center of the dry ingredients and pour in the liquid ingredients. Mix together until combined.
Fill each lined muffin cup 3/4 to the top and sprinkle with a little extra cheese.
Bake for 18 to 20 minutes or until golden brown.
These are best served warm and are great on their own or with a little tomato chutney.