Antipasti Muffins
- 1/2 cup pastry flour
- 3/4 tsp baking powder
- 2 None eggs, at room temperature
- 1 cup skim milk
- 1/2 cup butter, melted and cooled
- 3 oz fire-roasted red pepper strips, well drained
- 2 oz sun-dried tomatoes, coarsely chopped
- 1.5 oz pitted black olives, halved lengthwise
- 1/4 lb reduced-fat feta, crumbled
- 2 tsp fresh rosemary, finely chopped
- Preheat oven to 375u0b0F. Line 2 - 6-cup muffin pans with 8 paper liners. Sift flour and baking powder into a large bowl and make a well in the center. Whisk eggs, milk and butter then pour into well and stir until just combined. Fold in remaining ingredients. Transfer to paper liners and bake for 25-30 mins or until a skewer inserted in the center comes out clean. Remove from oven and let cool for 5 mins in tray then transfer to a wire rack to cool completely.
pastry flour, baking powder, eggs, milk, butter, red pepper, tomatoes, black olives, feta, rosemary
Taken from recipes-plus.com/api/v2.0/recipes/23913 (may not work)