Put the oven on at 180 C (with fan)
Measure out the following:
8 oz plain flour
2 oz sunflower spread
2 oz of chopped pitted black olives
100 ml yogurt
100 ml milk
20g of chopped fresh basil
1 tbs Pesto
1/2 tsp bicarbonate of soda
1 tsp cream of tartar
Rub the sunflower spread into the flour until it resembles breadcrumbs, then mix in the bicarbonate of soda and cream of tartar
Add the olives, pesto and basil and mix
Pour the milk and yogurt in and stir gently
Fill muffin cases to the top, and bake for 16 minutes (depends on oven)
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