Monday, November 21, 2005

Rosemary and black olive muffins


Makes 6 large muffins - 3 points each










1 1/2 cups self raising flour
20g Olive Grove light margarine
2 Light Laughing cow cheese portions
10g grated parmesan (another few grams to sprinkle on top as well)
1 tablespoon chopped fresh rosemary
1 tablespoon chopped black olives
3/4 cup skim milk
1 egg
salt, pepper to taste


Roughly chop margarine and cheese portions and rub into the sifted flour.

Add rosemary and olives and grated parmesan, salt and pepper.

Whisk milk and egg together.

Mix egg and milk mixture roughly into dry ingredients and spoon into a 6 Muffin tin that has been sprayed with olive oil spray. Sprinkle a little parmesan on top of each muffin.

Bake at 200 degrees for approx 15 minutes or until golden brown and cooked.

These muffins are quite large so you could make 12 smaller ones if you have small tins. You could substitute the olives and rosemary for, chopped sundried tomato and chopped basil, or chopped ham/bacon and chopped chives, or whatever else takes your fancy.

Pack some cold meatloaf/meats/chicken and/or salad (and the muffins),some fruit and a thermos (or wine if you are walking) and go for a picnic somewhere peaceful and pretty.

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