Mini Italian Traditional Hard Cheese and Tomato Muffins

Ingredients

• 1 1/2 cups self raising flour
• 3/4 cup Perfect Italiano Grated Mozzarella
• 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 Anchor Butter, melted
• 1 egg
• 50g Perfect Italiano Grated Parmesan Cheese
• 100g Ricotta Cheese 
• 24 small basil leaves

Steps

1. Combine flour, 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.
2. 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.
3. When cool, cut muffins diagonally halfway through, spread with a little ricotta and fill with a basil leaf.  Makes 24 mini muffins or 12 large muffins.