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Amasi Breakfast Muffins

Amasi Breakfast Muffins

Amasi Breakfast Muffins

By Abbigail Damon
grated parmesan for dusting

2 ½ cups self -raising flour
½ cup Olive pasta sauce
2 garlic gloves, minced
3 sprigs thyme, chopped
250g bacon bits, fried
¼ cup leeks, chopped and fried
250g portobellini mushrooms, chopped and fried
½ cup corn kernels, drained
1 ½ cups cheddar cheese, grated
1 cup mozzarella, grated
½ cup Olive pride oil blend
1 ½  cup Clover Amasi
Salt & pepper
1 cup feta, cubed
Extra mozzarella to top muffins

Grease a jumbo muffin tray and dust with the parmesan cheese. Preheat the oven to 180C.
Combine all the ingredients except the feta cheese in a large mixing and mix until well combined. Fold in the feta cheese and season with salt and pepper if the batter is too dry add more Clover Amasi to form a thick spoonable batter. Spoon the batter into the muffin tray making sure not to overfill each cavity. Sprinkle with the extra mozzarella and bake for 20-25 minutes or until a cake tester comes out clean.
Turn out onto a cooling rack and allow to cool. Serve with some extra olive pasta sauce and some butter.

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