Olive & pis­ta­chio muffins

The Mail on Sunday - You - - Food Annie Bell -

MAKES ABOUT 10 100g shelled pis­ta­chios ground (you can use a cof­fee grinder) a pinch of fine sea salt 1 tsp corn­flour ¾ tsp bak­ing pow­der ¼ tsp bi­car­bon­ate of soda 4 medium eggs 2 tsp cider vine­gar 1 tbsp hempseed or rape­seed oil 1 tsp runny honey 70g mixed pit­ted olives coarsely chopped 2 spring onions trimmed and finely sliced 30g finely grated comté cheese

Pre­heat the oven to 200C/180C fan/gas 6 and ar­range 10 sil­i­cone muf­fin cases in a muf­fin tin or two. Place the ground pis­ta­chios and salt in a large bowl, then sift over the corn­flour, bak­ing pow­der and bi­carb, and stir to blend. Whisk the eggs in a medium bowl un­til well blended, then whisk in the vine­gar, oil and honey. Pour over the dry in­gre­di­ents and whisk un­til smooth. Fold in the olives and spring onions.

Fill the moulds by two thirds. Scat­ter over the cheese and bake for 17-20 min­utes un­til risen and crusty. Trans­fer to a wire rack and leave to stand for 10 min­utes before re­mov­ing from the moulds. They will keep well loosely cov­ered un­til the fol­low­ing day.

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