Method

• 1.
  Preheat oven to 180°C and grease a 6-hole Texas muffin pan.
• 2.
  For the base muffin mixture, place butter in a stand mixer fitted with the paddle attachment and beat until pale. Add eggs and beat until combined. Fold through buttermilk, flour and 1 tsp salt flakes until combined.

• 3.
  Place onion jam, tomato paste, anchovies and half the olives in a saucepan over medium heat. Cook, stirring to combine, for 3-4 minutes or until anchovies have dissolved and tomato paste is cooked out
• 4.
  Cool completely, then fold onion mixture through base muffin mixture. Season.
• 5.
  Divide among muffin holes and scatter with remaining olives. Bake for 25-30 minutes or until a skewer inserted in the centre comes out clean.