Name: Mini polenta, olive and tomato muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: cooking oil spray; 1 cup plain flour; 2 teaspoon baking powder; 3/4 cup polenta (cornmeal); 1/4 cup sliced pitted black olives, chopped; 1/4 cup semi-dried tomatoes, chopped; 1 egg, at room temperature; 1 cup milk; 1 1/4 cup vegetable or olive oil; 3 rashers bacon, rind removed, chopped

Mini polenta, olive and tomato muffins

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Makes 24 Item

Prep

15M

Cook

15M

Total

30M

Ingredients

cooking oil spray

1 cup plain flour

2 teaspoon baking powder

3/4 cup polenta (cornmeal)

1/4 cup sliced pitted black olives, chopped

1/4 cup semi-dried tomatoes, chopped

1 egg, at room temperature

1 cup milk

1 1/4 cup vegetable or olive oil

3 rashers bacon, rind removed, chopped

Method

1.Preheat oven to hot, 200°C (180°C fan-forced). Spray 2 x 12-hole mini muffin pans with oil.

2.Sift flour and baking powder into a bowl; stir in polenta, olives and tomato.

3.Whisk egg, milk and oil in a jug; fold gently into flour mixture until just combined (don’t overmix). Divide mixture among prepared holes; top with bacon.

4.Bake 15 minutes, or until a skewer inserted in centre come out clean. Cool 5 minutes. Transfer to a wire rack.

5.Serve muffins warm or cold.

Stir muffin mix until just combined; don’t overmix. A lumpy mixture is OK. For easy removal, always cool muffins in tray 5 minutes before turning out.
Note

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