| 1. |
Preheat oven to 180°C and grease muffin pan with olive oil. |
| 2. |
Add besan flour, polenta, baking powder, and baking soda to a medium size bowl. Mix. |
| 3. |
Chop the butter and rub into the dry mixture until it resembles breadcrumbs. |
| 4. |
Whisk the white vinegar with the milk and leave to stand for 5 minutes. |
| 5. |
Meanwhile halve or quarter the cherry tomatoes, roughly chop the olives, and grate courgette and cheese. |
| 6. |
Whisk the egg into the milk and vinegar mixture, and mix into the dry ingredients. Add the chopped and grated ingredients with the seeds. Mix well. |
| 7. |
Spoon evenly into the muffin pan and bake for 25-30 minutes until golden. |
