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Ingredients
| self-rising flour (sifted): 2 1/2 cups |
| all-purpose flour (unsifted): 2/3 cup |
| salt: 1 dash |
| black olives: 1 1/4 cups (pitted and chopped) |
| parmesan cheese (grated): 1/3 cup (finely grated) |
| fresh rosemary: 1 Tbl (finely chopped) |
| eggs: 2 |
| 2% milk: 1 cup |
| unsalted butter: 1/2 cup (melted) |
Olive, Parmesan, and Rosemary Muffins
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
20 min -
Servings
12 serving(s)
Tags
- Preheat the oven to 425°F
- Brush a 12-cup standard muffin pan with melted butter or oil.
- Sift the flours and salt into a large bowl. Stir in the olives, parmesan and rosemary.
- Make a well in the center.
- Whisk eggs and milk together.
- Pour the dry ingredients into the well along with the butter.
- Stir with a metal spoon until just combined. Do not overmix, the mixture should be lumpy.
- Spoon the mixture into the muffin pan, filling each cup about 3/4 full.
- Bake for 20 minutes, or until a skewer comes out clean when inserted into the center of a muffin.
- Cool the muffins in the pan for 5 minutes before lifting out onto a wire rack.