Finola Hughes' Cornmeal Muffins with Feta, Calamata Olives and Tomato Jam

Delicious savory muffins!

skill level

Easy

time

30-60min

servings

cost

Contributed by : Finola Hughes

These tasty muffins make a great appetizer or addition to any meal. See for yourself.

things you'll need.

ingredients

kitchenware

step by step directions. We've Made Cooking As Easy As 1-2-3! print recipe

step 1

ingredients

instructions For the Corn Muffin: Preheat oven to 450 degrees F.
step 2

ingredients 1 1/2 cup cornmeal
1/2 cup flour
1/4 cup butter
1 1/2 cup buttermilk
2 teaspoons baking powder
3 teaspoons sugar
1 teaspoon salt
1/2 teaspoon baking soda
2 eggs (beaten)

instructions Whisk together the eggs and buttermilk. Mix all the dry ingredients together, except the feta and olives.
step 3

ingredients 1/2 cup feta (crumbled)
1/3 cup Kalamata olives (chopped)

instructions Pour the wet ingredients into the dry and combine. Stir in the feta and olives.
step 4

ingredients

instructions Scoop batter in greased muffin tin, filling only 3/4 of the way up.
step 5

ingredients

instructions Bake for 15-20 minutes, or until a toothpick comes out clean.
step 6

ingredients 2 pounds tomatoes (blanched and skins removed)

instructions For the Tomato Jam: Score and blanch the tomatoes, place in ice bath and remove skin.
step 7

ingredients 1 1/2 cup light brown sugar
1 tablespoon honey
1 lemon (juiced and zested)
1 teaspoon red pepper flakes

instructions Place tomatoes, sugar, honey, lemon juice and zest, salt and red pepper flakes in a saucepan. Stir and bring to a simmer for about 15-20 minutes. Continue cooking until jam consistency. Put jam into a jar or use immediately.
print recipe

want some more?