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Corn muffins with candied tomatoes and olives
by: Josée Robitaille
- Preparation 35 min
- Cooking 20 min
- Portions 12 pers.
Ingredients needed
- 8 slices of pancetta, diced
- 3 eggs
- 125 ml (1/2 cup) Favuzzi olive oil
- 125 ml (1/2 cup) milk
- 400 ml (1 2/3 cups) all-purpose flour
- 80 ml (1/3 cup) Favuzzi yellow corn flour
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 tsp Favuzzi Lemon and Salt seasoning
- 2 tsp chopped rosemary
- 12 FAVUZZI spicy olive mix with garlic, pitted and chopped
- 375 ml (1 1/2 cups) grated provolone cheese
- 125 ml (1/2 cup) Favuzzi candied tomatoes, drained and chopped
Steps of preparation
- In a skillet, cook the pancetta over medium-high until crispy. Place on a paper towel and let cool to room temperature.
- Preheat oven to 190°C (375°F). Place the rack in the centre of the oven.
- In a medium bowl, whisk together the eggs and olive oil. Add the milk.
- In a large bowl, mix the flours, baking powder, baking soda, Lemon and Salt seasoning and rosemary. Add the olives, cheese, candied tomatoes, and pancetta.
- Gently fold the wet ingredients into the dry ingredients. Do not overmix.
- Divide the mixture into silicone muffin moulds or greased and floured muffin pans.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the centre of the muffins comes out clean. Serve warm with butter. Can be reheated in the microwave or conventional oven.
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