By Adam & Lovaine Humphrey
125g plain flour sifted Preheat an oven to 190°C and line a large 6 hole muffin tray with Greaseproof paper Firstly, roast your chopped courgettes with a little seasoning and olive oil, until cooked. Mash roughly with a fork. In a bowl, sift the flours, bicarbonate of soda, cayenne pepper and ½ teaspoon salt together. Separately, mix the buttermilk and the eggs and 3 tablespoons of olive oil and then add the wet ingredients to the dry lightly mixing with a spatula “ Do not overmix or mix vigorously. Gently fold in the remaining olives, bocconcini pieces, courgette mash and basil until evenly distributed. Divide evenly between the muffin cases and bake for 20-25minutes or until a skewer comes out clean from the muffin. Serve warm. Makes 6
125g wholemeal flour
2 tsp bicarbonate soda
1 tsp Cayenne pepper
2 eggs beaten
100ml buttermilk
½ tsp salt
100g pitted Kalamata olives
3 large Bocconcini, broken up by hand
A few leaves of Basil torn
3 Courgettes “ chopped evenly
Olive oil