Savoury Arrabbiata Muffins with Provola and Olives

There is a moment between drinks and dinner when you want something you can eat with your hands without giving up on flavour. These savoury muffins were made for it: the batter takes its colour and character from our Organic Arrabbiata Sauce, smoked provola melts through the middle, and pitted Peranzana olives bring the salty note that ties it all together. Half an hour of preparation, twenty minutes in the oven, and they reach the table still warm.

The sauce does the work: organic Puglian tomatoes and chilli, cooked the way it is done at home, with nothing added. Keep a jar in the cupboard and this becomes a recipe you can improvise on any evening.

CATEGORY
Appetiser
DOSES
14 muffins
PREPARATION TIME
20 minutes
COOKING TIME
25 minutes
DIFFICULTY
Easy

In a bowl combine the flour, a pinch of salt, the Parmesan, the baking powder and a grind of black pepper.

In a second bowl pour 150 g of Organic Arrabbiata Sauce and whisk in the oil and the eggs. Add the dry ingredients to the wet ones and mix quickly, without overworking the batter. Fold in the diced provola and 50 g of roughly chopped olives.

Fill the oiled muffin tin three quarters full and bake in a preheated oven at 175 °C for 20 to 25 minutes.

Leave to cool slightly, then top each muffin with a spoonful of Organic Arrabbiata Sauce, a pinch of dried oregano and a whole olive.