Olive, Rosemary and Parmesan muffins
Nutrition
Calories: 211 kcalCarbohydrates: 33 gProtein: 11 gFat: 15 gSaturated Fat: 12 gCholesterol: 60 mgSodium: 371 mgFiber: 4 gSugar: 7 gVitamin A: 8.15 IUCalcium: 130 mgIron: 10 mg
Ingredients
- 2-1/2 cups self-rising flour
- 2/3 cup all-purpose flour
- 1 pinch salt
- 1 ¼ cup pitted and chopped black olives
- 1/3 cup finely grated parmesan cheese
- 1 tbsp finely chopped fresh rosemary
- 2 whole eggs
- 1 cup milk
- 1/2 cup unsalted butter melted
Instructions
- 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, and make a well in the center.
- Whisk the eggs and milk together and pour into the well in the dry ingredients 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 three-quarters 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.