Olive and Rosemary Muffins

Olive and Rosemary Muffins
Olive and Rosemary Muffins

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    cups all purpose flour

  • 1 1/2

    tsp baking powder

  • 1

    tsp salt

  • 2/3

    cup polenta

  • 1/3

    cup sliced black olives

  • 2

    garlic cloves, finely chopped

  • 1

    cup milk

  • 1/4

    cup light olive oil

  • 1

    egg

  • 2

    tsp finely chopped fresh rosemary

  • 2

    stems rosemary, small sprigs picked

Directions

1. preheat oven to 3750 degrees. Grease 24 mini muffin pans. 2. Sift flour, baking powder and salt together into a bowl. Add polenta, olives and garlic and mix well. 3. Whisk together milk, oil, egg and chopped rosemary. Add to flour, mix carefully until just combined. do not over-mix 4. Divide mixture evenly into muffin pans. Lay a small sprig of rosemary on top of each. Bake for 20 minutes or light golden in color Cool for 5 minutes, then turn out and cool completely on wire rack

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: