Onion-Olive Muffin

Preheat the oven to 160 °C fan and lightly grease a muffin tin with olive oil (no paper liners).

Peel and finely chop the onion. Drain the black olives and chop them into small pieces.

Combine spelt flour, baking powder, freshly grated Parmesan, rosemary and basil in a bowl. Fold in the onion and olives.

In a second bowl whisk the egg(s), milk, olive oil, brown sugar and salt until frothy.

Add the flour mixture to the egg-milk mixture and gently fold until no dry flour remains.

Divide the batter evenly among the greased wells and place the tin in the preheated oven.

Bake for 20–25 minutes, until the muffins are golden.

Let the muffins rest in the tin for 5 minutes, then carefully remove them and serve while still warm.