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Unearthed Domat Olives with Fennel & Chilli230g
230gItem price
£3.16Price per unit
£1.38/100gMake it a great picnic with these lunchbox muffins. Packed full of cheesy, savoury flavour, they're easy to make and perfectly portable
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Line a 12-hole muffin tin with paper cases. Preheat the oven to 190ºC, gas mark 5. Set 6 olives, 12 cheese cubes, 12 parsley leaves and 12 prosciutto ribbons aside. Chop the remaining olives and parsley.
Use a fork to combine the yogurt, milk, eggs, capers and black pepper in a jug. Put the flour and baking powder in a large mixing bowl. Pour in the yogurt mixture and quickly start to combine with a spatula or large spoon. When half-mixed, add the remaining olives, cheese, prosciutto and parsley, swiftly folding through to combine evenly. Take care not to overmix or the muffins will become tough.
Divide between the muffin cases and top each with a parsley leaf, cheese cube, olive half and prosciutto ribbon. Bake in the centre of the oven for 25-30 miutes, until golden and well risen. Transfer to a wire rack to cool a little. Enjoy warm or cool.
Typical values per item when made using specific products in recipe
Energy | 807kJ/ 193kcals |
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Fat | 9.1g |
Saturated Fat | 4.6g |
Carbohydrates | 18g |
Sugars | 1.1g |
Fibre | 1.4g |
Protein | 9g |
Salt | 1.3g |
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£1.38/100g0 added
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£4.80Price per unit
£24/kg0 added
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80pPrice per unit
32p/10g0 added
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£3.30Price per unit
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£1.00Price per unit
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£1.55Price per unit
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£2.60Price per unit
43.3p each0 added
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£2.90Price per unit
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81.3p/100g