Mini polenta, olive and tomato muffins

  • 15 mins preparation
  • 15 mins cooking
  • Makes 24 Item
  • Print


Mini polenta, olive and tomato muffins
  • cooking oil spray
  • 1 cup plain flour
  • 2 teaspoon baking powder
  • 3/4 cup polenta (cornmeal)
  • 1/4 cup sliced pitted black olives, chopped
  • 1/4 cup semi-dried tomatoes, chopped
  • 1 egg, at room temperature
  • 1 cup milk
  • 1 1/4 cup vegetable or olive oil
  • 3 rashers bacon, rind removed, chopped


Mini polenta, olive and tomato muffins
  • 1
    Preheat oven to hot, 200°C (180°C fan-forced). Spray 2 x 12-hole mini muffin pans with oil.
  • 2
    Sift flour and baking powder into a bowl; stir in polenta, olives and tomato.
  • 3
    Whisk egg, milk and oil in a jug; fold gently into flour mixture until just combined (don't overmix). Divide mixture among prepared holes; top with bacon.
  • 4
    Bake 15 minutes, or until a skewer inserted in centre come out clean. Cool 5 minutes. Transfer to a wire rack.
  • 5
    Serve muffins warm or cold.


Stir muffin mix until just combined; don't overmix. A lumpy mixture is OK. For easy removal, always cool muffins in tray 5 minutes before turning out.

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