Cornbread muffins with olives, lemon and thyme

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Cornbread muffins with olives, lemon and thyme

These savoury muffins have a punchy, piquant flavour. You will need a 12-hole muffin tin, lined with 8 paper muffin cases.


Makes 8

1 large lemon
Few thyme sprigs
60g pitted black olives
60g feta cheese
60g Parmesan cheese
180g plain flour
100g quick cook polenta
1 tbsp baking powder
1 tsp salt
300ml buttermilk
50ml milk
1 large egg


  1. Heat the oven to 220°C/gas mark 7. Finely grate the lemon zest and finely chop enough thyme leaves to give you 1 tsp. Roughly chop the black olives and cut the feta into small cubes, about 1cm. Grate the Parmesan.
  2. Sift the flour, polenta, baking powder and salt together into a large bowl. Stir in the cheeses, olives, lemon zest and thyme.
  3. Beat the buttermilk, milk and egg together in a small bowl and quickly stir the wet mixture into the dry ingredients to form a soft, dropping consistency. Add a little more milk if required
  4. Divide the mixture evenly between the 8 muffin cases and bake on the top shelf of the oven for 20–25 minutes, or until a skewer inserted into the middle of a muffin comes out clean. Transfer to a wire rack and allow to cool slightly, or completely, before serving.

If you cannot find buttermilk, use milk and add 2 tsp cream of tartar to the dry ingredients. Alternatively, add 2–3 tbsp lemon juice to ordinary milk and leave in a warm place for 10–15 minutes to sour the milk, which will provide enough acidity for the dough.

Author: Lizzy Jones

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