Feta, Olive & Tomato Muffins
Rated 5.0 stars by 1 users
Category
starters, snacks, mainsCuisine
British
Author:
Emily DavenportServings
9 servings
Prep Time
15 minutes
Cook Time
30 minutes
Calories
327
Pretty and delicious, these Feta, Olive & Tomato Muffins make a healthy snack or breakfast on the go. Get this recipe and more from A Zest for Life Cookbook - Shop here.
Ingredients
- Gluten-free plain flour 150g (5oz)
-
Polenta 100g (3½oz)
- Baking powder 2 tsp
- Salt and freshly ground black pepper
- Eggs 3 medium, beaten
- Whole milk 75ml (3fl oz)
- Olive oil 75ml (3fl oz)
-
Feta cheese 100g (3½oz), crumbled
-
Pimento-stuffed green olives 100g (3½oz), chopped
-
Sun-blush tomatoes in oil 100g (3½oz), drained well and chopped
-
Mixed pumpkin and sunflower seeds 40g (1½oz)
- Green salad to serve (optional)
Directions
Preheat the oven to 190°C/170°fan/Gas 5. Line a muffin tin with nine paper cases.
Put the flour, polenta and baking powder in a bowl. Season lightly and make a well in the centre. Pour in the eggs, milk and oil and mix carefully to form a thick batter. Stir in the cheese, olives and tomatoes.
Divide the mixture between the paper cases (they will be quite full), sprinkle with a few seeds and bake for about 30 minutes, until risen and lightly golden. Transfer to a wire rack to cool. Eat warm or cold with a green salad if you like.
Recipe Note
Use ground almonds instead of polenta for a richer bake. Replace the olive oil with the oil from the tomatoes for extra flavour.
If you're following a gluten-free diet check the label of the baking powder to ensure that no wheat starch has been added. If you're not, you could use ordinary plain flour.
Get this recipe and more like it from A Zest for Life Cookbook - Shop here.
Nutrition
Calories 327, Fat 22 grams, Saturated Fat 4 grams, Sugar 0 grams