Do you know the muffin man? Muffins are good for breakfast or a snack any time but they really have to be eaten the same day or frozen. The key is not stirring the mixture too much.
Makes 14
Dry ingredients:
1½ cups wholewheat flour
1 cup white flour
2tsp baking powder
1tsp bicarbonate of soda
Wet ingredients:
1¾ cup tomato juice
¼ cup olive oil
1 egg
1tbsp honey
Fillings:
½ cup sun-dried tomatoes
¾ cup hot water
¾ cup pine nuts or chopped walnuts
2 cloves garlic minced
½ cup grated parmesan
½ cup firmly packed chopped spinach
1tbsp dried oregano
1tbsp dried basil
Cover the sun-dried tomatoes with boiling water and soak for 20 mins. Drain and chop into pea-sized bits. Mix with nuts, garlic, parmesan, spinach and dried herbs.
Sift the dry ingredients together.
Whisk the wet ingredients. Mix with the tomato mixture and pour into the dry mixture. Stir just until mixed. Do not overstir.
Spoon the batter into a greased muffin tin. Fill each cup nearly to the top.
Bake for 15 to 20 mins at 180°C . Cool for at least 10 mins before removing from the tin.