CHILLI AND OLIVE MUFFINS

Preparation Method :

• Preheat the oven to 200°C/400°F/Gas Mark 6. Lightly grease a non-stick muffin tray or line with paper cases.
• Sift together the dry ingredients, stir in the chilli and olives. Whisk the eggs, buttermilk, and butter together in a large mixing bowl.
• Stir the dry ingredients quickly into the whisked mixture, but don't blend smoothly. Add the chopped tomatoes and lightly stir to incorporate.
• Spoon the batter into the prepared tray or cases almost to the top.
• Transfer to the oven and bake for about 20 minutes for regular or 10-12 minutes for minis, or until the muffin tops are well risen and springy to the touch.
• Test one by inserting a skewer into the centre to check it comes out clean.
• Remove the muffins from the oven and allow to cool in the tray for 5 minutes, then transfer to a wire rack.