Lower-calorie savoury tomato olive chilli muffins

After my success with using apple compote in low-fat sweet baking, I wondered if there was a savoury equivalent. I decided to make a lower-calorie version of my savoury muffins using tomato passata instead of oil.

Recipe:
2 cups/250 g self-raising flour
15g nutritional yeast
1 tablespoon ground flaxseed
250ml water (I ran out of unsweetened soya milk)
4 tablespoons tomato passata
15g chopped olives
3g chopped fresh chilli
1tbp smoked paprika
1tbp onion powder
dash of ground pepper
1tbp mixed dried herbs

Mix the dry ingredients together in a big bowl, and then add the wet until you get a thick batter. Bake in a muffin tin for 20-25 minutes at 190°c. I made 12 small muffins that are 89 calories each.

I love how versatile this recipe is, you can add whichever stir-ins, herbs, spices or flavourings you like, which makes them easy to make with whatever you have in the press.

They don't look particularly exciting, but they are very tasty :) Especially cut in half spread with some houmous.

Cutting the muffin in half makes it look like a crumpet! They did rise, but if you want them to rise more you could try putting in some extra bicarbonate of soda or baking powder in addition to the self-raising flour.