Milk/Cream

Eggless Cornmeal Muffins with dried tomatoes and black olives

by:
August  6, 2012
5
3 Ratings
Eggless Cornmeal Muffins with dried tomatoes and black olives
Photo by Paradesh Inn
  • Makes 15 muffins
Author Notes

This is a recipe when there is a good cheese to serve as an appetizer with few leaves of lettuce or crudite'. I though serve this also as a snack in my small Home stay. My customers found it very delicious and have asked me for the recipe, so I guess this might be interesting for Food 52 cooks community as well. —mayamari

What You'll Need
Ingredients
  • 1-2/3 cups all purpose flour
  • 1/3 cup cornmeal flour, twice sifted
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • one pinch black pepper
  • 3 tablespoons ricotta or soft fresh cheese
  • 1 1/2 tablespoons sugar
  • 1/4 cup ghee or soft butter
  • 4 tablespoons yogurt or curd, firm
  • 3/4 cup milk
  • 5 dried tomatoes
  • 6 black oilves, better Greek quality
  • few sprigs parsley, chopped
Directions
  1. Sift the flours in a bowl add both raising agents (while sifting), black pepper, salt and dried tomatoes.
  2. In another bowl whip the ghee or butter with sugar until creamy and fluffy. Add the yogurt and the ricotta. Beat again for few seconds if using an electrical whipper. Do not over do.
  3. Now add one third of the flours and half of the milk. Beat only by hand with a wooden ladle, do not use any machine and do not stir. The movement should go from under up. Repeat this process until you have a very soft batter , but no running, pouring consistency like a thick cream. If necessary ad more milk.
  4. Now add the olives and the parsley and carefully mix the batter from under up, in this way the batter will stay “airy”.
  5. Now place the batter in the cupcakes and bake at 180C for 20 minutes. When the toothpick comes out clean is ready. Bake just for the necessary time so the muffins will be very soft.
Tags:

See what other Food52ers are saying.

Popular on Food52

1 Review

nutcakes
nutcakes October 11, 2014
This is a delicious perfect little muffin! I am always looking for eggless recipes for my friend. These are delicate and tender. I used fine cornmeal, not sure what 'cornmeal flour' is. I like the idea of the flavorings but I didn't have them so I omitted the sun dried tomato, olives, parsley and black pepper. I served them with kale and bean soup. I also didn't have ricotta or any cottage cheese. so I used cream cheese. It was a bit of a stiff batter but baked up just fine in 20 minutes at 350F--making 12 muffins. Will be making these a lot.