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Mixed Olive Feta Sundried Tomato Muffins Recipe

Mixed Olive, Sun-dried Tomato and Feta Muffins

Dust off your baking apron for these savoury muffins, a Fragata twist on your standard cheesy favourite. They dress up as a delightful party piece, or are an equally suitable everyday snack!

Serves 6

Prep time 15 minutes

Cook Time 25 minutes

Difficulty Medium

Home » Recipes » Savoury Bakes » Mixed Olive, Sun-dried Tomato and Feta Muffins

Ingredients

3 tablespoons Fragata Green Olives Filled with Garlic, halved

3 tablespoons Fragata Stoneless Hojiblanca Black Olives, halved

25g instant polenta

1 teaspoon baking powder

1 teaspoon mixed dried herbs

1⁄2 teaspoon paprika

1⁄4 teaspoon garlic powder

Pinch of chilli powder (optional)

Black pepper and salt

100g plain flour (can be gluten-free)

25g chickpea flour

3 tablespoons chopped sun-dried tomatoes

200ml milk

Method

1.

Preheat the oven to 180 degrees C and grease a 6-hole muffin tin.

2.

Mix together the flour, polenta, baking powder, herbs, spices and seasoning plus most of the olives, sun-dried tomatoes and feta (leave some for decoration).

3.

Whisk together the milk, egg and olive oil, then pour into the dry ingredients to combine.

4.

Divide between the muffin holes to reach the top, then decorate with the reserved olives, sun-dried tomatoes and feta. Sprinkle the Dukkah over each.

5.

Bake for about 20-25 minutes until risen and golden. Cool on a wire rack and serve.

Key Ingredients

Garlic Filled Manzanilla Olives

Stoneless Manzanilla Olives Filled with Garlic
Black Stoneless Hojiblanca Olives 810g

Stoneless Hojiblanca Black Olives – 810g
Black Stoneless Hojiblanca Olives 440g

Stoneless Hojiblanca Black Olives – 440g
Spanish Stoneless Black Olives

Black Olives Classic Spanish Olives

Recipe by

Fragata

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