Muffins can be also salty, not just sweet. Here a tasty starter is proposed by using sun-dried tomatoes and olives. Butter is not used and extra virgin olive oil is preferred.
2 tablespoons of wheat starch or potato starch
Semi whole grain spelt flour until the total amount of wheat starch and flour is 300 g
100 g of sun-dried tomatoes in oil
100 g of pitted olives
1 tablespoon of yeast for bread or pizza
160 ml of milk, that can be cow milk or plant-based milk
50 g extra virgin olive oil
Salt and pepper
Mix in a bowl all the liquid ingredients, milk, oil and egg. In another bowl mix all the dry ingredients, that are flour, yeast, pepper and salt, and pour them in the bowl with the liquids. Mix well. Cut into small pieces the dry tomatoes and the olives, add them to the compound. Put all the ingredients in the muffin wrappers and bake in the oven at 180° for 15 minutes or until the tops of the muffins are golden and the inside is dry.