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

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


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


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 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


They will keep well loosely covered until the following day

Shopping cart


No products in the cart.