These will keep for a couple of days in an airtight container in the fridge.
(3 votes)
Cook: 45 Mins
Serves: 12
Price: 35p per serving
Nutritional Information
Each 104g serving contains
Energy
1202kj
287kcal
1202kj
287kcal
14%
Fat
17.7g
17.7g
Med
25%
25%
Saturates
5.4g
5.4g
Med
27%
27%
Sugars
2.9g
2.9g
Low
3%
3%
Salt
1.2g
1.2g
Med
21%
21%
of your reference intake.
Typical energy values per 100g:
1156kj/276kcal
Typical energy values per 100g:
1156kj/276kcal
Ingredients
100ml olive oil
1 shallot, finely chopped
300g plain flour
1 level tbsp baking powder
15g caster sugar
2 level tsp dried oregano (or mixed herbs)
175g Extra Mature Cheddar grated
75g sun-dried tomatoes, drained and cut into pieces
50g pitted black olives, roughly chopped
2 large eggs
175ml semi-skimmed milk
Method
1
Pre-heat the oven to 180C/160C Fan/Gas 4. Grease two 6-hole muffin trays or line with paper muffin cases. Heat 1 tbsp olive oil in a frying pan and cook the shallot and bacon, stirring occasionally for 5 minutes or until cooked. Tip into a bowl and set aside.
2
Sift the flour and baking powder into a large bowl. Season with pepper and stir in the sugar, oregano or mixed herbs and most of the Cheddar.
3
Add the tomatoes, olives, bacon and shallots.
4
Lightly beat the eggs, milk and remaining oil and add to the bowl. Stir until just evenly mixed.
5
Transfer to the muffin cases. Sprinkle on the remaining cheese and bake for about 25 minutes.