in Italy

Tomato Basil Muffins

updated

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Ingredients for 1 servings:

  • ½ bunch basil, fresh
  • 30 g Parmesan, grated
  • 50 g tomatoes, dried, pickled in oil, drained
  • n. B. Olives, black (about a handful)
  • 200 g flour (whole wheat or spelt)
  • 100 g polenta
  • 2 ½ tsp baking powder
  • 1 tsp salt
  • 2 eggs
  • 100 ml olive oil or sunflower oil
  • 350 ml buttermilk

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

wholesome, fast

Chop the basil, olives, and tomatoes. Combine the Parmesan cheese, flour, polenta, baking powder, and salt, and mix with the oil, buttermilk, and eggs. Fold in the tomatoes, olives, and basil and divide the batter among 12 muffin cups. Bake at 180°C (350°F) for about 20 minutes, until golden brown.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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