Olive and Pistachio muffins
175 g shelled pistachios, ground
1 tsp cornflour
1 pinch fine salt
¾ tsp baking powder
¼ tsp bicarbonate of soda
4 medium eggs
2 tsp cider vinegar
1 tbsp olive oil
1 tsp runny honey
200 g mixed pitted olives, coarsely chopped
3 spring onions, finely sliced
50 g grated Emmental cheese
1
Preheat the oven to 200c/Gas6; arrange 8 or 10 muffin cases in a muffin tin
2
Place the ground pistachios and salt in a large bowl, then sift over the cornflour, baking powder and bicarbonate of soda and stir to blend
3
Whisk the eggs in a medium bowl until well blended, then whisk in the vinegar, oil and honey; pour over the dry ingredients and whisk until smooth; fold in the olives and spring onions
4
Fill the cases by two thirds; scatter over the cheese and bake for 17-20 minutes until risen and crusty; transfer to a wire rack and leave to cool
5
They will keep well loosely covered until the following day
