Total Time
Prep 12 mins
Cook 18 mins

A great "quick" variation of the traditional yeast-raised olive bread. My son Jake, who's almost 3, just LOVES these (and he's so picky!); I sometimes bake mini muffins just for him!

Ingredients Nutrition


  1. Preheat oven to 400*F.
  2. Grease the bottoms only of 12 standard-size muffin cups.
  3. In a large bowl, beat together the cream cheese and egg until smooth.
  4. Gradually stir in the milk and oil.
  5. Whisk together the flour, baking powder, and salt; add to creamed mixture just until combined.
  6. Do not overmix.
  7. Fold in the olives.
  8. Spoon batter into the prepared cups (they will be almost full); bake for 18-20 minutes, or until light golden brown.
  9. Immediately turn out of the tins; serve warm, or cool completely.
Most Helpful

The combination of black olives and cream cheese work so well together. They have a subtle, creamy, nutty flavor. I experimented with adding cheddar cheese to this recipe, and found that you had to reduce the cream cheese to 4 ounces, add a cup of cheddar, and change the black olives to green to compliment the bite of the cheddar. They were fabulous. Try it!

Epi-curious September 25, 2005