Olive, Parmesan, and Rosemary Muffins |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 5 |
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mmmm.. Can't you just smell and taste them. Delicious! Ingredients:
2 1/2 cups self-rising flour |
2/3 cup all-purpose flour |
1 pinch salt |
1 1/4 cups black olives (pitted and chopped) |
1/3 cup parmesan cheese (finely grated) |
1 tablespoon fresh rosemary (finely chopped) |
2 eggs |
1 cup milk |
1/2 cup unsalted butter, melted |
Directions:
1. Preheat the oven to 425°F
2. Brush a 12-cup standard muffin pan with melted butter or oil.
3. Sift the flours and salt into a large bowl. Stir in the olives, parmesan and rosemary.
4. Make a well in the center.
5. Whisk eggs and milk together.
6. Pour the dry ingredients into the well along with the butter.
7. Stir with a metal spoon until just combined. Do not overmix, the mixture should be lumpy.
8. Spoon the mixture into the muffin pan, filling each cup about 3/4 full.
9. Bake for 20 minutes, or until a skewer comes out clean when inserted into the center of a muffin.
10. Cool the muffins in the pan for 5 minutes before lifting out onto a wire rack.
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