Eggless Cornmeal Muffins With Dried Tomatoes And Black Olives

• 1-2/3 cups all purpose flour
• 1/3 cup cornmeal flour, twice sifted
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• one pinch black pepper
• 3 tablespoons ricotta or soft fresh cheese
• 1 1/2 tablespoons sugar
• 1/4 cup ghee or soft butter
• 4 tablespoons yogurt or curd, firm
• 3/4 cup milk
• 5 dried tomatoes
• 6 black oilves, better Greek quality
• few sprigs parsley, chopped

1. Sift the flours in a bowl add both raising agents (while sifting), black pepper, salt and dried tomatoes.
2. In another bowl whip the ghee or butter with sugar until creamy and fluffy. Add the yogurt and the ricotta. Beat again for few seconds if using an electrical whipper. Do not over do.
3. Now add one third of the flours and half of the milk. Beat only by hand with a wooden ladle, do not use any machine and do not stir. The movement should go from under up. Repeat this process until you have a very soft batter , but no running, pouring consistency like a thick cream. If necessary ad more milk.
4. Now add the olives and the parsley and carefully mix the batter from under up, in this way the batter will stay "airy".
5. Now place the batter in the cupcakes and bake at 180C for 20 minutes. When the toothpick comes out clean is ready. Bake just for the necessary time so the muffins will be very soft.

flour, cornmeal flour, baking powder, baking soda, salt, black pepper, ricotta, sugar, ghee, yogurt, milk, tomatoes, black, parsley

Taken from food52.com/recipes/18542-eggless-cornmeal-muffins-with-dried-tomatoes-and-black-olives (may not work)