These muffins were created out of stuff we had left over in the fridge. I wanted to make something savoury that we could take as morning tea to work. There was a container of olives and half a block of cream cheese left over from various salads we had made and I had a packet of salami waiting to be used in a pasta dish I kept putting off making because it needed tomatoes and they have been so expensive lately! So, I made these muffins and they were a hit. Simon loved them. I couldn’t lazily put off photographing them because we both wanted to eat them!
220ml skim milk
¼ cup olive oil
1 ¾ cups self raising flour
½ cup Kalamata olives, pitted and chopped
½ cup salami, chopped into small pieces
½ cup cream cheese, broken into small chunks
Preheat the oven to 180°C. Grease or line a 12 hole muffin tin.
Beat together the egg, milk and olive oil. Mix through the flour. Fold through the olives, salami and cream cheese.
Divide the mixture evenly between the prepared muffin holes. Bake for approximately 15 minutes, or until golden brown and a skewer inserted in the centre a one of the muffins can be removed cleanly.