Olive and Rosemary Muffins

By Maverick19

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

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