Sundried tomato cakes

Sundried tomato cakes
Prep: 10 min     Cooking time: 25 min     Serves: 10 small cakes

Ingredients
3 eggs

100 ml olive oil
100 ml milk
Pesto, sun dried tomatoes
210 g olive tapenade
260 g flour
10 ml baking powder
100 g Gruyère
Black olives, as you like
salt and pepper to taste

Preparation
Preheat oven to 350°F.

In a small bowl, beat eggs, olive oil, milk and pesto. Add flour, baking powder, cheese and olives, salt and pepper. Pour in greased little muffin mold.

Cook 25min in the middle of the oven, until cook in the middle. Let cool down in the molds.

Reference: Châtelaine