Summary

Ingredients

• 0.5 ½ bunch fresh basil
• 30 g parmesan, rated
• 50 g tomato (s), dried, soaked in oil, drained
• Olives, black (approx. a handful)
• 200 g flour (whole wheat or spelled)
• 100 g polenta
• 2 ½ teaspoons baking powder
• 1 teaspoon salt
• 2 egg (s)
• 100 ml olive oil or sunflower oil
• 350 ml buttermilk

Print Recipe Pin Recipe

Instructions

1. Chop the basil, olives and tomatoes. Mix the parmesan, flour, polenta, baking powder and salt and stir with the oil, buttermilk and eggs. Fold in tomatoes, olives and basil and divide the batter into 12 muffin cases.
2. Bake at 180 degrees for about 20 minutes until they are golden brown.