3 tablespoons Fragata Green Olives Filled with Garlic, halved
3 tablespoons Fragata Stoneless Hojiblanca Black Olives, halved
25g instant polenta
1 teaspoon baking powder
1 teaspoon mixed dried herbs
1⁄2 teaspoon paprika
1⁄4 teaspoon garlic powder
Pinch of chilli powder (optional)
Black pepper and salt
100g plain flour (can be gluten-free)
25g chickpea flour
3 tablespoons chopped sun-dried tomatoes
2 tablespoons olive oil
50g feta cheese, crumbled
3 teaspoons Dukkah (mixture of seeds, nuts and spices), sprinkled on top
Preheat the oven to 180 degrees C and grease a 6-hole muffin tin.
Mix together the flour, polenta, baking powder, herbs, spices and seasoning plus most of the olives, sun-dried tomatoes and feta (leave some for decoration).
Whisk together the milk, egg and olive oil, then pour into the dry ingredients to combine.
Divide between the muffin holes to reach the top, then decorate with the reserved olives, sun-dried tomatoes and feta. Sprinkle the Dukkah over each.
Bake for about 20-25 minutes until risen and golden. Cool on a wire rack and serve.