Here’s a lovely thing. Heavy, dough like muffins with a cheesy spicy flavour and crispy polenta baked on top.
They’re not your average muffin. If you throw one at someone while they’re not paying attention it’ll hurt (I said I was sorry, I really thought they were looking at me).
Easy as pie to make. Easier in fact, as pie is much harder to make than muffins (oh, come on, I had to say it!).
No need to stand on ceremony with these muffins. You just throw all your ingredients in a bowl and mix until just combined. It’s a good bicep workout.
Then spoon the mixture in to your prepared muffin tray.
And sprinkle the polenta on top.
Easy. And also quite low on calories. Bonus!
2 cups flour
1/2 teaspoon salt
1 tablespoon baking powder
1 1/2 cups grated lite cheese
1/2 cup pitted black olives, sliced (I go for the ones in the jar that are already pitted and sliced, but cutting them up from scratch would be lovely)
1 teaspoon chilli flakes, or slice a whole dried chilli very finely
2 tablespoons polenta (cornmeal)
- Preheat oven to 200C. Grease a 12 cup muffin tin or line with patty cases and spray with cooking oil.
- Mix together all ingredients except cornmeal. Add 1/4 – 1/2 cup more of water if needed – I often find it does. The mixture will be very solid and dough like.
- Spoon in to your well-greased muffin pan and sprinkle with the polenta. Press down on the top of each muffin slightly to help the polenta stick to the muffin.
- Bake for 12 – 15 minutes, or until golden on top and a skewer comes out clean. Makes 12 smallish muffins.
Note: The muffins are quite small, but I wouldn’t recommend making fewer and larger muffins. As they’re quite solid, the small size and crispy top works well. Best served warmed.
Healthy? At 130 calories they’re a good little snack.
Gluten free? No, and I haven’t tried adapting.
Storage: They freeze well, otherwise best eaten within a couple of days. Store in airtight container.
Source: modified from the Muffin Bible olive & chilli muffins.