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