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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
Makes: 15 muffins
cups all purpose flour
cup cornmeal flour, twice sifted
teaspoon baking powder
teaspoon baking soda
tablespoons ricotta or soft fresh cheese
cup ghee or soft butter
tablespoons yogurt or curd, firm
black oilves, better Greek quality
sprigs parsley, chopped
- Sift the flours in a bowl add both raising agents (while sifting), black pepper, salt and dried tomatoes.
- 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.
- 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.
- Now add the olives and the parsley and carefully mix the batter from under up, in this way the batter will stay “airy”.
- 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.