Savoury muffins with Amante

Preheat the oven to 200˚C

Place the paper muffin moulds in a silicone muffin tray with room for 12 in total

Slice 12 Amante tomatoes into quarters

Clean and finely chop the shallot. Next, cut the olives into small pieces and chop the flat parsley as finely as possible

In a mixing bowl, mix the eggs, oil and buttermilk with a whisk until you achieve an even consistency

In another mixing bowl, mix the self-raising flour, curry powder, salt and pepper. Next, mix in the grated mature cheese, gruyère, chopped olives, flat-leaf parsley and finely chopped shallots.

Then mix the two mixtures together. Make sure there are no lumps from the self-raising flour

Divide the batter between the muffin cases and place a whole Amante tomato, complete with crown, on top of the batter in each one

Put the Amante muffin batter in the oven for about 25 to 30 minutes!