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Feta, Olive & Tomato Muffins

Feta, Olive & Tomato Muffins

Pretty and delicious, these Feta, Olive & Tomato Muffins are from A Zest For Life Cookbook.






Feta, Olive & Tomato Muffins

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)

Instructions

1

Preheat the oven to 190°C/170°fan/Gas 5. Line a muffin tin with nine paper cases.

2

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.

3

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.

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