Red Pepper & Olive Muffins...

I came accross this recipe which in turn comes from here. I then gave it a go, and developed it to vary the ingredients. First of all I didn't feel the squash added much to it, so not worth the extra effort, but I thought there'd be some value in the charred sweetness of roasted red pepper. So, the ingredients picture below is in fact the Spinach & Feta, but the finished article is the Red Pepper & Olive. You need to substitute the spinach for olives and use one red pepper.

Anyway, these are deceptively simple to throw together and cook in no time so you have to give them a try.

• Preheat oven to 200°C and grease a muffin tin.
• Chop the pepper and roast for 10-15 minutes until softened and slightly charred.
• Leave to cool slightly, then place in a mixing bowl with a handful of chopped parsley, a handful of chopped olives, 2 tablespoons of grated parmesan, cubed feta, salt & pepper, seeds and a teaspoon of mustard. Mix lightly.
• Mix the eggs and milk together, then add to the bowl.
• Sift the flour into the bowl and bring together quickly. Don't overmix.
• Place large spoonfuls in the muffin tin and bake for 10-15 minutes.
(Makes 12)

Notes:
• You can set aside a little feta and seeds to sprinkle on top before baking