Olive & herb spelt muffins
Eliopita, Elioti or Eliopitakia (mini olive pastries) are a well loved Cypriot olive bread or pastry. This muffin version is perfect for breakfast, a quick snack and is small enough to fit into kids school lunch boxes.
Note: This recipe is dairy-free and made with spelt flour. You can easily substitute with any other plain yoghurt and all purpose flour.
Store in an airtight container, in the fridge or freezer.
Olive & herb SPELT muffins
Make 12 medium muffins
275g spelt flour
2 teaspoons baking powder
2 large eggs, beaten
175ml coconut yoghurt (dairy-free)
4 tablespoons extra virgin olive oil
1 cup kalamata olives, pitted and chopped
1 cup fresh herbs such as mint, parsley or dill, chopped
1 medium onion, peeled and diced
Preheat the oven to 190C/375F/Gas 5 and grease a 12 hole muffin tin or line with paper cups.
Place the flour, baking powder in a large bowl and mix with a whisk. In a separate bowl lightly beat the eggs with yoghurt and oil, then pour into the flour and mix with a wooden spoon until combined. Stir in the olive, onion and herbs at the end.
Divide the mixture between the 12 muffin holes and bake for about 20-25 minutes or until golden and firm. Remove from the oven and leave them to cool for 10 minutes then place the muffins onto a wire rack to cool completely.
