Name: Mini Italian Parmesan and Tomato Muffins
Prep time: 10 min
Cook time: 15 min
Ingredients: 1 1/2 cups self raising flour; 3/4 cup Perfect Italiano Mozzarella, grated; 1/2 cup stuffed green olives, chopped; 1/4 cup chopped fresh herbs (try flat leaf parsley and basil); 1 spring onion, chopped; salt and freshly ground black pepper, to taste; 2/3 cup tomato juice; 80g butter, melted; 1 egg; 50g Perfect Italiano Parmesan, grated; 100g Perfect Italiano Ricotta; 24 small basil leaves

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Combine flour, Perfect Italiano Mozzarella, olives, herbs, spring onion and seasonings in a large bowl. Whisk tomato juice, butter and egg together and stir into dry ingredients until just combined.
Spoon mixture into 24 buttered mini muffin pans, sprinkle with grated parmesan and black pepper. Bake at 180°C for 10 - 15 minutes until golden and cooked through. Cool muffins on a wire rack.
When cool, cut muffins diagonally halfway through, spread with a little Perfect Italiano Ricotta and fill with a basil leaf.

Tips & Hints:

As an alternative to grated Mozzarella, cut 125g Perfect Italiano Mozzarella Block into cubes, stuff a cube into each muffin before baking for a molten surprise. Try using Perfect Italiano Light Ricotta as an alternative. Makes 24 muffins or 12 large muffins.

Combine flour, Perfect Italiano Mozzarella, olives, herbs, spring onion and seasonings in a large bowl. Whisk tomato juice, butter and egg together and stir into dry ingredients until just combined.
Spoon mixture into 24 buttered mini muffin pans, sprinkle with grated parmesan and black pepper. Bake at 180°C for 10 - 15 minutes until golden and cooked through. Cool muffins on a wire rack.
When cool, cut muffins diagonally halfway through, spread with a little Perfect Italiano Ricotta and fill with a basil leaf.

Tips & Hints:

As an alternative to grated Mozzarella, cut 125g Perfect Italiano Mozzarella Block into cubes, stuff a cube into each muffin before baking for a molten surprise. Try using Perfect Italiano Light Ricotta as an alternative. Makes 24 muffins or 12 large muffins.

Combine flour, Perfect Italiano Mozzarella, olives, herbs, spring onion and seasonings in a large bowl. Whisk tomato juice, butter and egg together and stir into dry ingredients until just combined.
Spoon mixture into 24 buttered mini muffin pans, sprinkle with grated parmesan and black pepper. Bake at 180°C for 10 - 15 minutes until golden and cooked through. Cool muffins on a wire rack.
When cool, cut muffins diagonally halfway through, spread with a little Perfect Italiano Ricotta and fill with a basil leaf.

Tips & Hints:

As an alternative to grated Mozzarella, cut 125g Perfect Italiano Mozzarella Block into cubes, stuff a cube into each muffin before baking for a molten surprise. Try using Perfect Italiano Light Ricotta as an alternative. Makes 24 muffins or 12 large muffins.

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