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CHEESE AND OLIVE MUFFINS
 
Muffins don't always have to be sweet. This muffin recipe is perfect to serve along side a soup or salad. I use wholewheat flour for extra fibre and green olives for there bitterness.

INGREDIENTS

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  • 275g wholewheat self-raising flour

  • 1 tsp baking powder

  • 1/2 teaspoon sea salt

  • 50g butter (melted)

  • 1 large free-range egg

  • 250ml whole milk

  • 75g strong cheddar grated.

  • 1 tsp dried thyme

  • 60g chopped green olives

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METHOD

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  1. Preheat the oven to gas mark 6 or 180c.

  2. Mix the dry ingredients, flour, salt and baking powder.

  3. Mix the egg, milk and melted butter in a bowl.

  4. Add the cheese and olives into the dry ingredients and mix. 

  5. Add in the milk egg mixture and combine with a fork.

  6. Once combined, fill 12 muffin cases.

  7. Bake for 15 minutes until golden brown.

  8. Serve warm or cold.

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DON'T FORGET...

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For personalised nutritional advice, recipes and meal plans get in touch today to organise your consultation with registered Nutritional Therapist Amie. Butler DipION, mBANT, CNHC.


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