Mini Polenta, Olive And Tomato Muffins - cooking recipe

Ingredients

1 cup all-purpose flour + 2 tbsp
2 tsp baking powder
3/4 cup polenta
1 oz pitted black olives, chopped
1.5 oz sun-dried tomatoes, chopped
1 None egg, at room temperature
1 cup milk
1/4 cup vegetable or olive oil
3 slices bacon, chopped

Preparation

Preheat oven to 400\u00b0F. Lightly grease 2 - 12-cup mini muffin pans. Sift flour and baking powder into a bowl. Add polenta, olives and tomato. Whisk egg, milk and oil then fold in until just combined. Transfer to prepared pan and top with bacon. Bake for 15 mins, or until a skewer inserted in the center comes out clean. Cool for 5 mins then transfer to a wire rack.
Serve muffins warm or cold.