Serving size: Serves 4
Cuisine type: Modern Australian
Cooking time: Less than 60 minutes
Special options: Heart friendly, Kid friendly
Course: Finger food, Snacks
Favourite flavours: Cakes/baking

Manchego and olive mini-muffins

From the January 2007 issue of Australian House and Garden magazine. Subscribe here.

INGREDIENTS

1 cup (250ml) buttermilk, shaken well before pouring
1 large egg, lightly beaten
1¼ cups (210g) plain flour, plus extra for cake pans
½ cup (90g) polenta
1 teaspoon baking powder
½ teaspoon bicarbonate of soda
½ teaspoon sugar
¼ teaspoon salt
2 tablespoons chopped chives
2 tablespoons chopped green olives
1¼ cups (110g) shredded manchego or cheddar cheese, firmly packed
1/3 cup (80ml) melted unsalted butter, plus extra for cake pans

METHOD

Preheat oven to 200°C (180°C fan) and lightly butter and flour 36 mini-muffin tins. Shake out excess flour.

Whisk together buttermilk and egg in a small bowl. In a medium bowl, whisk flour with polenta, baking powder, bicarbonate of soda, sugar and salt. Whisk in chives, olives and ¾ cup manchego. Add buttermilk mixture and melted butter. Stir until evenly moistened.

Spoon batter into the pans and sprinkle with remaining manchego. Bake for 20 minutes, or until golden. Cool in the tins for 10 minutes, then turn out. Serve muffins warm or at room temperature, with extra olives and glasses of chilled dry sherry.