Manchego and olive mini-muffins

Recipe~Finder

Cooking time: Less than 60 minutes

Cuisine: Modern Australian

Healthy options: Healthy

Serves: 4

Type: Kids; Cake; Muffin; Family

Tools

Kitchen friendly view

Ingredients

1 cup (250ml) buttermilk, shaken well before pouring
1 large egg, lightly beaten
1¼ cups (210g) plain flour, plus extra for cake pans
½ cup (90g) polenta
1 teaspoon baking powder
½ teaspoon bicarbonate of soda
½ teaspoon sugar
¼ teaspoon salt
2 tablespoons chopped chives
2 tablespoons chopped green olives
1¼ cups (110g) shredded manchego or cheddar cheese, firmly packed
1/3 cup (80ml) melted unsalted butter, plus extra for cake pans

Preparation method

Preheat oven to 200°C (180°C fan) and lightly butter and flour 36 mini-muffin tins. Shake out excess flour.

Whisk together buttermilk and egg in a small bowl. In a medium bowl, whisk flour with polenta, baking powder, bicarbonate of soda, sugar and salt. Whisk in chives, olives and ¾ cup manchego. Add buttermilk mixture and melted butter. Stir until evenly moistened.

Spoon batter into the pans and sprinkle with remaining manchego. Bake for 20 minutes, or until golden. Cool in the tins for 10 minutes, then turn out. Serve muffins warm or at room temperature, with extra olives and glasses of chilled dry sherry.

Penne napolitano

Green dressing

Dorothy the Dinosaur cake

Laugenbrezel

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