Olive and Rosemary Muffins
By Maverick19
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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
Details
Preparation
Step 1
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
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