Mozzarella, sopressata, olive cornbread muffins

This is definitely one of those things that you have to make to store in the freezer for those grab-and-run moments, or just to fill your bf's freezer when he's away for school. All you need to do is dab the frozen ones with a bit of water on the surface, and pop in the microwave to reheat for about 45 seconds or a minute and voila!

They're seriously yummy. Make sure you bake an extra batch or two just in case... you never know who might pop in to visit...

I found the recipe at beautiful Food Mayhem. The original recipe called for butter, chorizo, Manchego cheese, green olive and cream style corn. I switched it up with a few things that I had in the fridge.

Mozzarella, sopressata, olive cornbread muffins
(adapted from Chorizo Manchego Olive Corn Muffins here) makes 24 muffins

• 1/2 cup olive oil
• 4 eggs
• 1 can of corn
• 1/2 cup plain yogurt
• 1/4 cup chopped black olives
• 1/2 cup chopped sopressata (or any dry/cooked sausage that you prefer)
• 1 cup shredded mozarella
• a small bunch of fresh coriander, or parsley, roughly chopped.
• 1 cup all purpose flour
• 1 cup yellow cornmeal
• 4 tsp baking powder
• 1/4 tsp salt

Preheat oven to 350F. Use silicon muffin cups if you have, if not line your muffin tins.

Beat olive oil and eggs together in a large bowl, one egg at a time. Then throw in the corn, olives, sausage, cheese and herb. Mix well.

In another bowl, mix together the rest of the ingredients. Then stir the dry ingredients into the wet mixture until everything is well moistened.

Fill muffin cups and bake for 22-25 minutes. Test with a toothpick, if it comes out dry, it's done!