Sun Blushed Tomato, Black Olive and Oregano Muffins
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  • Prep time 20 '
  • Total time 35 '


  • 250 g plain flour
  • 1 tsp baking powder
  • 3 sprigs fresh oregano, roughly chopped
  • 0.5 tsp salt
  • pepper, to season
  • 2 eggs
  • 250 ml semi skimmed milk
  • 100 g Philadelphia Original
  • 25 ml olive oil or oil from the tomatoes
  • 75 g sun blush tomatoes, drained and chopped
  • 75 g black olive
  • 25 g parmesan, grated


  • Preheat oven to 180 °C (gas mark 4).
  • Line a 6 muffin tin with deep muffin cases.
  • Sift the flour into a bowl and mix in baking powder, oregano, ½tsp of salt and a generous grinding of pepper.
  • Separately whisk together the eggs, milk, Philadelphia and oil.
  • Gradually whisk the wet ingredients into the dry, whisking out any lumps. Then fold in the tomatoes and olives.
  • Spoon the mix into the muffin cases and grate the Parmesan on top of each muffin. Bake at 180 °C (gas mark 4) for 15 minutes or until golden brown and cooked through.


  • Balance your menu selection to give your customers a choice of healthy and more indulgent dishes.

Nutritional Information

Typical values Per Recipe
Energy 9397.0 kj
Energy 2244.0 kcal
Fat 132.0 g
Carb 211.8 g
Protein 67.8 g
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