Savoury Muffins with Spinach, Tomatoes and Olives

Servings: Makes: 12 muffins

Nutritional Information:

Per 100g 

Calories 232 Fat 16.0g Saturates 1.2g Sugars 0.5g Salt 1.5g Protein 4.0g


30ml (1 fl oz/ 2 tbsp)
150 ml (5 fl oz / scant cup)
180g (6 1/4 oz/generous 1 cup)
120g (4 1/4 oz/ generous 3/4 cup)
30g (1 oz/ 1/4 cup)
1 1/2 tsp
60g (2 oz/ 1/2 cup)
60 ml ( 2 fl oz/ 1/4 cup)
36 ( about 30g/ 1 oz/ generous 1 cup)
75 g (2 3/4 oz/ 1 1/2 cups) , plus 30 g (1 oz/scant 1/2 cup) for topping
75g (2 3/4 oz/1/2 cup)
60g (2 oz/scant 1/2 cup)
120 ml (4 fl oz/ 1/2 cup)



Preheat the oven to 170°C (Gas Mark 3, 325°F). Line a muffin tin with 12 pieces of baking parchment, each about 15 cm (6 inch) square, which make attractive cases, or 12 standard muffin cases.


In a measuring jug, mix the vinegar with the almond milk and set aside (after a few minutes it will resemble thin buttermilk).


In a large bowl, combine the polenta (cornmeal), rice flour, arrowroot, salt, baking powder, bicarbonate of soda (baking soda) and chilli flakes, if using, and make a well in the centre. In another bowl, mix the gram flour with the water to make a paste.


Mix the basil, garlic, chopped sun-dried tomatoes, olives and half the pine nuts with the rapeseed oil. Pour the oil mix, milk and vinegar mix and the gram paste into the dry ingredients. Sprinkle the spinach over the top and then stir everything lightly together to combine. The mix will be quite wet and should stick together well.


Spoon the mix into the muffin cases, dividing it between the 12 cases. Top each muffin with a whole piece of sun-dried tomato, pressing it down slightly into the muffin mix otherwise it will burn. Sprinkle the remaining pine nuts over the muffins, pushing them in slightly, too.


Bake for 10 minutes, rotate the tray and cook for a further 5 minutes, or until a skewer inserted into the centre of a muffin comes out clean. The tops should be golden; the nuts lightly toasted.


Cool for 5 minutes in the tin. Serve immediately when still warm or remove from the tin and leave to cool on a wire rack. These are best eaten fresh but will keep in an airtight container for at least three days. They are also good warmed in the oven for about 5 minutes at a low temperature.


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