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

Preheat the oven to 200c/Gas6; arrange 8 or 10 muffin cases in a muffin tin

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

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

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

They will keep well loosely covered until the following day

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