Antipasti Muffins - cooking recipe

Ingredients

1/2 cup pastry flour
3/4 tsp baking powder
2 None eggs, at room temperature
1 cup skim milk
1/2 cup butter, melted and cooled
3 oz fire-roasted red pepper strips, well drained
2 oz sun-dried tomatoes, coarsely chopped
1.5 oz pitted black olives, halved lengthwise
1/4 lb reduced-fat feta, crumbled
2 tsp fresh rosemary, finely chopped

Preparation

Preheat oven to 375\u00b0F. Line 2 - 6-cup muffin pans with 8 paper liners. Sift flour and baking powder into a large bowl and make a well in the center. Whisk eggs, milk and butter then pour into well and stir until just combined. Fold in remaining ingredients. Transfer to paper liners and bake for 25-30 mins or until a skewer inserted in the center comes out clean. Remove from oven and let cool for 5 mins in tray then transfer to a wire rack to cool completely.