Tomato & Olive Muffin

Recipe adapted from the book "500 cupcakes & muffins" by fergal connolly. Original recipe was for Tomato & Basil Muffins. They were a bit dry and lacked flavour. Although it was supposed to be a savoury muffin, I think a little sugar would have gone a long way. It tasted a lot like a foccacia tho so would make a good breakfast muffin.

Ingredients:
2 tbsp chopped fresh basil
320g plain flour
2 tbsp baking powder
pinch of salt
4 lightly beaten eggs
125ml olive oil
320g tin condensed tomato soup
3 tbsp sun-dried tomatoes

Method:
1. Preheat the oven to 175C. Grease a 12 cup muffin tin.
2. In a medium bowl, mix the basil, flour, baking powder and salt with a spoon.
3. In a large bowl, combine the eggs, olive oil, soup and sun-dried tomatoes with an electric whisk until well combined. Mix the flour mixture into the soup mixture until just combined. Spoon the mixture into the prepared tin. Bake for 20 minutes or until brown and cooked through.

My Notes:
I didn't have any sun dried tomatoes or basil, so I substituted with chopped olives and dried thyme. I also used mini muffin pans and it yielded about 30 of these babies.