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Sun Blushed Tomato, Black Olive and Oregano Muffins
sprigs fresh oregano
, roughly chopped
, to season
semi skimmed milk
or oil from the tomatoes
sun blush tomatoes
, drained and chopped
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.
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