Olive Feta and Rosemary Muffins
- Preheat oven to 180°C Grease 24 mini muffin pans.
- Sift flour, baking powder and salt together into a bowl. Add polenta, olives and garlic and mix well.
- Whisk together milk, oil, egg and chopped rosemary. Add to flour, mix carefully until just combined. Do not over-mix.
- Divide mixture evenly into muffin pans. Lay a small sprig of rosemary on top of each. Bake for 20 minutes or until light golden in colour and cooked when tested. Cool for 5 minutes then turn out onto a wire cake rack to cool completely. Serve warm with butter if desired.