Savoury fetta and olive muffins (plus, they’re GF!)15

Posted on August 29, 2011 by ChristieGluten Free, Sides, Vegetarian

I’m really quite partial to a savoury muffin. They’re much better than a boring slice of toast for dunking into soup and they soak up gravy with gusto.

However, the best way to eat them is warm, sliced in half and slathered with good butter. No accompanying meal required.

These feature polenta which provides a lovely flavour and texture, plus the addition of sour cream makes them very rich and moreish. They are one of the muffins I’ve recently created for Vitasoy and are actually a nice change from the sweet turkish delight muffins I’ve been experimenting with.

If you move quickly you can have these all mixed up, oven baked and in your mouth in less than half an hour. So what are you waiting for? Get in the kitchen and enjoy!

Christie x

This recipe content is proudly sponsored by Vitasoy.

Savoury fetta and olive muffins recipe

makes 10 small muffins

1 cup (180g) fine-grain instant polenta
1/2 cup (60g) gluten free plain flour
1 teaspoon baking powder
1/4 teaspoon bi-carb soda / baking soda
1 1/2 cups (300g) sour cream
1/4 cup (80ml) Vitasoy original soymilk*
2 eggs, lightly beaten
12 olives, pitted and chopped (I used a mixture of green and black)
6 semi-dried tomato quarters, chopped
50g fetta cheese
freshly cracked pepper
flat leaf parsley sprigs, to garnish (optional)

1. Preheat oven to 190C/375F. Grease a 12-hole muffin tin.

2. Place the polenta, flour, bi-carb soda and baking powder in a large mixing bowl.

3. In a separate bowl, add the sour cream, soy milk, eggs, olives, tomatoes, fetta and pepper and mix until well combined.

4. Pour the polenta mixture into the sour cream mixture and stir until just combined. Don’t over mix or the muffins will turn out chewy.

5. Spoon into the muffin holes and garnish with parsley, if using. Bake on the middle shelf for 16-18 minutes or until a skewer inserted into the centre comes out clean. Cool slightly on a wire rack and enjoy warm. They can also be reheated the next day in a low oven.

*Regular cows milk may be substituted, if you prefer.

  • http://www.foodmyfriend.com Cassandra @foodmyfriend

    This looks really yummy, I did a similar one the other day with soft goats chese and thyme. Yum!

  • http://intolerantchef.blogspot.com/ InTolerantChef

    Oooh, definitely warm with butter! I know I’ll love them even more ’cause they’re gluten free too! :)

  • http://cutthecookie.wordpress.com erin

    I’ve been looking for some good GF recipes for snacks and things. These look delicious! Thanks for sharing:)

  • Brooke

    Theres nowhere in the method mentioning where to use the milk. I assumed it goes in with the other wet ingredients but mine are yet to come out of the oven so Im not sure if this is the case.

    • http://www.figandcherry.com Christie

      Hi Brooke, oops! Thanks so much for pointing this out. I have amended the recipe. How did they turn out for you? Christie

  • Roksana

    These sound a lot like Balkan cornbread that my Bosnian mother-in-law makes! I too love savory muffins, but I love savory scones even more. Do you have any good recipes for hardy savory scones? Would love to hear what you come up with! I have just discovered your blog, and I LOVE IT!

    • http://www.figandcherry.com Christie

      Hi Roksana, Thanks for stopping by, I’m glad you are enjoying my blog! I haven’t tried Bosnian food before, I will have to seek it out in Sydney somewhere. Sorry, I’m not a scone fan, so now recipes for those I’m afraid. Christie

  • laur

    Hello. Are you meant to cook the polenta before putting it in the mix? I put it in dry and it now has a slightly crunchy texture to it.

    • http://www.figandcherry.com Christie

      Hi Laur, yes, you put it in dry. Depending on the type of polenta you use, the texture will vary. If you would prefer not to have it crunchy then use superfine or quick-cook polenta where the grains are smaller. Christie

  • Ella

    Hello Christie,
    I just discovered this recipe and I’d love to give it a try.
    The only problem is the Sour Cream – I can’t reallt handle that much dairy in a recipe as I’m lactose intolerant.
    Can you think of a way to reduce the Sour Cream or replace it entirely?
    Thanks for your help!
    Ella

  • http://www.figandcherry.com Christie

    Hi Ella,
    Thanks for your enquiry! I have not tried these without the sour cream, however, I suspect they would still work if you increase the soymilk to 1 cup and the fetta cheese to 100g (or a bit more) OR replace the sour cream with plain soy yoghurt. Please do let me know how you go and with which substitutions as I’d love to make these again completely dairy-free.
    Thanks
    Christie

  • Ella

    Hi again,
    I made the muffins today.
    I’m lactose intolerant so I swapped the sour cream for 1 cup of yoghurt (good quality, full fat Greek or european yoghurt has a low lactose content) and 1/2 a cup of rice milk (I didn’t have any soy in the cupboard). I also replaced half the fetta with parmesan because that has less lactose. And I added some cayenne pepper for a little kick.
    They are delicious!
    They wouldn’t be any good for someone who has a more sever lactose intolerant than me but for people with a mild intolerance they should be fine.
    Thanks for your help with this.
    Ella

  • http://www.figandcherry.com Christie

    HI Ella, Excellent! Thanks for posting your substitutions here. I imagine rice milk would have added a slight sweetness and the parmesan sounds like a good mix too. Christie

  • Dani

    Heya Ella and Christie, looking forward to making these muffins on payday! im gluten free and lactose intolerant but i think ill be ok with the yogurt and cheese, thanks so much! Ill let you know my success :)
    Dani

    • http://www.figandcherry.com Christie

      HI Dani, Looking forward to hearing how you go! Christie :)

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