Picnic Pizza Muffins

Name: Picnic Pizza Muffins
Prep time: 15 min
Total time: 20 min
Yield: 12
Ingredients: 300g self-raising flour; 80g Flora Buttery; melted; 1 egg; 150g low fat natural yoghurt; 150ml low fat milk; 1 tsp dried oregano or mixed Italian herbs; 150g cheddar; grated; 150g lean ham; diced; 6 scallions; finely chopped; 150g sundried or sunblush tomatoes; chopped

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- Prep Time
- 15 Minutes
- Cook Time
- 20 Minutes
- Yield
- 12
- Serves
- 12 People

The perfect picnic bag and lunch box filler, although it may be gobbled up before lunchtime!

Recipe courtesy of Rozanne Stevens for Flora

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Ingredients

300g self-raising flour
80g Flora Buttery, melted
1 egg
150g low fat natural yoghurt
150ml low fat milk
1 tsp dried oregano or mixed Italian herbs
150g cheddar, grated
150g lean ham, diced
6 scallions, finely chopped
150g sundried or sunblush tomatoes, chopped

Instructions

Preheat the oven to 200°C/400°F/gas mark 6. Line a 12 hole muffin tin with paper cases for big muffins or two trays for mini muffins.
Mix the Flora Buttery, egg, yoghurt, milk and oregano together.
Sieve in the flour and barely mix.
Stir in 1 cup of the cheese, ham, scallions and tomatoes. Don't over mix, leave the mixture quite lumpy.
Spoon into the paper cases and sprinkle the remaining cheese on top of each muffin.
Bake for about 20 minutes until baked through and firm.
Allow to stand for 5 minutes before serving hot or cold with Flora Light, Flora Original or Flora Buttery as a spread.
Cool completely and freeze in plastic bags for up to 2 months.