Sun-blush tomatoes in oil 100g (3½oz), drained well and chopped
Mixed pumpkin and sunflower seeds 40g (1½oz)
Green salad to serve (optional)
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.
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.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
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