Use sun-dried tomatoes if you prefer, and fresh thyme or oregano for a different flavour.
Ingredients
- 4 tbsp olive oil, plus extra for greasing
- 250g plain flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 50g grated fresh Parmesan
- 30g sun-dried red peppers, finely chopped
- 10g basil leaves, finely shredded
- 150ml milk
- 1 egg, lightly beaten
Method
- 1. Preheat the oven to 190C/fan170C/gas 5. Lightly grease 9 holes of a deep muffin tin with a little oil.
- 2. Sift the flour, baking powder and salt into a large bowl and add some freshly ground black pepper. Stir in the Parmesan, red peppers and basil leaves.
- 3. Pour in the milk, egg and olive oil, then beat with a wooden spoon until just mixed. Divide between 9 muffin holes, filling each about two-thirds full. Bake for 20-25 minutes, until risen and firm to the touch. Leave to cool for 5 minutes, then turn the muffins out onto a wire rack. Serve hot or cold with chorizo slices and olives.
Nutritional info
Per serving: 205kcals, 10.3g fat (2.7g saturated), 6.2g protein, 23.2g carbs, 1.3g sugar, 1g salt
Chef's tip
Store for up to 2 days in a cake tin, or freeze, wrapped in a plastic bag, for up to 1 month.