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!
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.