Ingredients
- 250 g type 00 flour
- 1 tsp baking soda
- 1 sachet baking powder
- salt and black pepper to taste
- oregano or rosemary
- 70 – 90 g sun-dried tomatoes, cut into small pieces
- 100 g green olives, chopped
- 1 egg
- 300 g yogurt
- 50 ml olive oil
Method
Mix the dry ingredients in a bowl: the flour, baking soda, baking powder, sun-dried tomatoes, olives, salt, pepper and oregano.
In another bowl, beat the egg and add the yogurt and the oil. Then combine the contents of the two bowls and mix well.
Prepare the muffin cups by greasing them with a little oil beforehand (this makes it easier to get the muffins out of the molds). Fill the muffin molds with the batter, leaving 0.5 cm at the top rather than filling them to the brim.
Preheat the oven to 180 degrees and bake the muffins for about 30 minutes.
