Olive and Pistachio muffins

Yields8 Servings
 175 g shelled pistachios, ground
 1 tsp cornflour
 1 pinch fine salt
 ¾ tsp baking powder
 ¼ tsp bicarbonate of soda
 4 medium eggs
 2 tsp cider vinegar
 1 tbsp olive oil
 1 tsp runny honey
 200 g mixed pitted olives, coarsely chopped
 3 spring onions, finely sliced
 50 g grated Emmental cheese
1

Preheat the oven to 200c/Gas6; arrange 8 or 10 muffin cases in a muffin tin

2

Place the ground pistachios and salt in a large bowl, then sift over the cornflour, baking powder and bicarbonate of soda and stir to blend

3

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

4

Fill the cases 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 cool

5

They will keep well loosely covered until the following day

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