Wed, 6 September 2017
SERVES 24 Muffins
Ingredients
300g plain flour
2 teaspoons baking powder
2 teaspoons dried oregano
250ml milk of your choice
2 eggs
60ml rapeseed oil
3 tablespoons unsalted tomato puree
2 cloves garlic crushed
24 cherry tomatoes
1 cup finely chopped kale
60g buffalo mozzarella
Method
1. Pre-heat oven to 200ºC.
2. In a large bowl sieve the flour, baking powder the add the oregano.
3. In a jug, whisk together the milk, eggs, rapeseed oil, tomato puree and garlic, then slowly whisk into the flour mixture until it forms a smooth batter.
4. Chop each cherry tomato into quarters then fold them into the batter along with the kale.
5. Spoon the mixture in a mini muffin tin greased with a little butter or oil.
6. Tear the mozzarella into 24 small pieces. Place a little piece on top of each muffin and push down slightly.
7. Bake in the oven for 20-25 minutes until the muffins are golden on top and a skewer comes out clean.
8. Cool before serving with some veggie sticks for the perfect lunch.
HELPFUL TIP - Freezing and storage
Store in an airtight container for 3-4 days. To freeze just place into freezer bags.
