Makes 16 - 1pp each (total 22pp)
Takes 20mins (vegetarian, freezable)
150g (5 1/2oz) self raising flour
1tsp baking powder
2tsp chopped fresh thyme
4 x 15g sundried tomatoes, reconstituted according to packet instructions
1 egg White
40g (1 1/2oz) low fat spread, melted
Low fat cooking spray if needed
Salt & ground black pepper
Preheat the oven to gas 6/200oC/fan 180. If you don't have a non stick muffin tin lay 16 paper cases on a baking tray.
Sift the flour and baking powder into a large bowl. Stir in the thyme and season. Drain the tomatoes, reserving 3 tablespoons of the soaking liquid, and dry them. Cut into small pieces and stir into the flour.
Beat together the egg and egg white. Add the low fat spread and reserved soaking liquid and then add this to the flour mix quickly. Do not beat. If using, spray the muffin tin with the cooking spray. Spoon the mixture into the tin or into the paper cases. Bake for 8-10 minutes until risen and golden. Serve warm or cold.