Cherry Tomatoes, Feta and Black Olive Muffins

A few days before leaving for the holidays, I received an email from Benedetta blog Ciao Dolce , where she asked me to start a collaboration. I was happy and flattered by this thing because it means that my blog is making a small step. Share and spread the taste, this is my way of life and the message that I would like to convey to all of you.
My blog was created to help people with celiac disease, the intolerant, but also those of celiac disease do not know nothing but a guest may have celiac and want to cook without gluten, to share my experiments, give information on the products and ensure that everyone can succeed in doing things without gluten. That means absolutely no taste. Indeed.
For years mess in the kitchen, and now that I feel, somehow, quite sure of my recipes, I chose to share with the world. Because thanks to all the social, Facebook, Instagram, Twitter, I reach for many people, believe it or not, it really follows from all over the world! Incredible!

Thanks to all of you to make this dream more real every day.
Today, to inaugurate this partnership I have prepared the savory muffins with a touch of Greece, a Country so dear to me, both for taste, for travel and history.

If I would  introduce myself to someone through a dish it would really hard to pick one, but if you come to my house I’d just offer without a doubt a lively multiethnic appetizer, and why not, these muffins! Quick, tasty, nice and rustic.

Ingredients for 12 muffins

100 gr of buckwheat flour
150 grams of flour for gluten-free mix for bread
150 ml milk
2 tablespoons extra virgin olive oil
2 eggs
2 tablespoons grated Parmesan cheese
1 teaspoon of baking powder
black olives spiced
crumbled feta (about 2 tablespoons)
dried oregano
about 10 cherry tomatoes + 12 other little ones for garnish


Preheat the oven at 180 degrees.
Dice the tomatoes and pitted olives, the I I cut in half.
In a bowl, put eggs, milk, oil and beat well, in another bowl the flour, baking powder sifted, Parmesan, stir, then add the two mixtures and mix well, it is said that to make the muffins perfect should not mix more than 8 times (word of Lorraine Pascal).
Add chopped tomatoes and olives, crumbled feta and oregano, then mix.
Pour the mixture into the mold of muffins, butter and flour or you can use paper oven cut into squares and then placed into the mold, make the most rustic.
Bake in preheated oven for about 30 ‘minutes before turning out but do the toothpick test.

I recommend you do not add salt in the dough! It is not an oversight … between feta and olives will not help.

Good brunch or eat in every moment!! It’s always a right moment for a muffin!!!!!
See you soon


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