Olive & pistachio muffins
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.