WEEKDAYS 1e|12c|p

Cornmeal Muffins with Feta, Calamata Olives and Tomato Jam

Finola Hughes
|
Servings: 12
|
easy
|
30 to 60 min

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


  • Ingredients
  • step-by-step directions
Ingredients
Cornmeal Muffins with Feta, Calamata Olives and Tomato Jam
  • For the Corn Muffin:
  • 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)
  • 1/2 cup feta (crumbled)
  • 1/3 cup Kalamata olives (chopped)
For the Tomato Jam:
  • 2 pounds tomatoes (blanched and skins removed)
  • 1 1/2 cup light brown sugar
  • 1 tablespoon honey
  • 1 lemon (juiced and zested)
  • 1 teaspoon red pepper flakes
Directions
  • For the Corn Muffin: Preheat oven to 450 degrees F.
  • Whisk together the eggs and buttermilk. Mix all the dry ingredients together, except the feta and olives.
  • Pour the wet ingredients into the dry and combine. Stir in the feta and olives.
  • Scoop batter in greased muffin tin, filling only 3/4 of the way up.
  • Bake for 15-20 minutes, or until a toothpick comes out clean.
  • For the Tomato Jam: Score and blanch the tomatoes, place in ice bath and remove skin. 
  • 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.

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