Wednesday 9 September 2009

Red Pepper Muffins with Tapenade and Mascarpone

Preparation time: 20 minutes
Total cooking time: 20 minutes

Makes 24

Difficulty: Medium

1 red pepper
2 cups (250g/8oz) plain flour
3 teaspoons baking powder
¾ cup (75g/2½oz) grated Parmesan
½ cup (125ml/4 fl oz) milk
2 eggs, lightly beaten
¼ cup (60 ml/2 fl oz) olive oil
1½ tablespoons olive oil, extra
24 fresh basil leaves
75g/2½oz mascarpone

Tapenade:
½ cup (80g/2¾oz) pitted Kalamata olives
1 clove garlic, chopped
2 anchovies (optional)
2 teapsoons drained capers
2 tablespoons olive oil
2 teaspoons lemon juice

1. Cut the red repper into large flattish pieces. Cook, skin-side-up, under a hot grill until the skin blackens and blisters. Place in a plastic bag and allow to cool. Peel off the skin and finely chop the flesh.

2. Preheat the oven to moderate 180°C (350°F). Lightly grease 24 non-stick mini muffin holes. Sift the flour and baking powder into a bowl, then add the red pepper and Parmesan. Season then make a well in the centre.

3. Pour the combined milk, eggs and oil into the well. Fold gently with a metal spoon until just combined. Do not overmix - the batter should be lumpy. Overmixing will produce tough muffins.

4. Fill each muffin hole with mixture. Bake for 15-20 minutes, or until a skewer comes out clean. Cool slightly. Loosen each muffin with a flat-bladed knife then cool on a wire rack.

5. Meanwhile, to make the tapenade, place the olives, garlic, anchovies and capers in a food processor. Blend until finely chopped, then, while the motor is running, add the oil and lemon juice to form a paste. Season with pepper.

6. Heat the extra oil in a saucepan and fry the basil leaves until they are just crisp. Dry on paper towels.

7. While still warm, cut the tops off the muffins. Spread about half a teaspoon of mascarpone on each muffin, then add the same amount of tapenade. Put a basil leave on the top before replacing the muffin lids.

Nutrition per muffin:
Protein 3.5g; Fat 7g; Carbohydrate 10g; Dietary Fibre 0.5g; Cholesterol 23mg; 485kJ (115kcal)

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