MUFFIN****Olive, Feta and Rosemary Muffins - 5 Points for each of 12 muffins

By Unblond1

These are very good and could be excellent with a bit of tweaking - see recipe notes

They are actually much better cold as a breakfast for work

Ingredients

• 12 servings
• 2 cups flour
• 1 tbsp. baking powder
• 1 pinch sea salt
• 50 grams butter, melted
• 1 egg
• 150 grams feta, cut into 1/4" cubes - try one of the flavoured fetas for extra punch - tomato or olive - the plain, low fat version was rather bland
• 1 1/4 cups buttermilk
• 1 cup chopped, pitted Nicoise or Kalamata or pitted green olives, or combination (18 olives)
• 1 tbsp. fresh rosemary, finely chopped - I used a teaspoon the first time and it was not even noticeable - when you think you have enough rosemary, double it
• Depending on how flavourful your cheese is, consider adding a healthy bit of cracked pepper or aleppo pepper for added punch

Details

Servings 8
Adapted from bestrecipes.com.au

Preparation

Step 1

*Preheat* oven to 375.

* *Combine* dry ingredients in a large bowl.

* *Combine* wet ingredients and mix well, then *add* cheese, rosemary and olives..

* *Make a well* in the centre of the dry ingredients and *add* the wet all at once, *stirring* just until mixed.

* *Fill* greased muffin or mini-muffin tins 3/4 full.

* *Bake* 10-15 minutes for mini muffins and 20-25 minutes for large muffins, or until tops spring back when lightly touched.

*NUTRITION:* (for each of 12 muffins)

* Calories - 194
* Fat - 8.4
* Sat Fat - 3.9
* Carbs - 22.2
* Fibre - .9
* Protein - 7

*NUTRITION:* (for each of 8 large muffins)

* Calories - 291
* Fat - 12.6
* Sat Fat - 5.9
* Carbs - 33.3
* Fibre - 1.4
* Protein - 10.5