Mediterranean muffins with sun-dried tomatoes and olives

Ingredients

For 1 serving

• Whole wheat flour20 g
• Eggs25 g
• Sun-dried tomatoes in oil2
• Black olives10 g
• Nonfat Greek yogurt30 g
• Baking soda1 g
• Dried oreganoto taste
• Extra virgin olive oil3 g

Contains: gluten, lactose, eggs, sulphites,

Method

1. Heat a conventional oven to 180 °C and put 2 paper cases in a muffin tin.
2. Meanwhile drain the sun-dried tomatoes in oil and pat them dry with kitchen paper; stone the black olives if needed and chop both roughly.
3. In a bowl beat the egg with the Greek yoghurt and oil until well combined.
4. Add the wholemeal flour, bicarbonate of soda and dried oregano and stir just until no dry flour shows; no salt needed, the olives and tomatoes are enough.
5. Fold in the tomatoes and olives and divide the batter between the cases, filling them three-quarters full.
6. Bake for 20 minutes, until golden and a cocktail stick pushed into the centre comes out clean; let them cool for 5 minutes before unmoulding.