Olive, Parmesan, and Rosemary Muffins

READY IN: 40mins
Recipe by Chef Mommie

mmmm.. Can't you just smell and taste them. Delicious!

Top Review by realbirdlady

For me, these were ok to eat, but not anything I would make again. The flavor combination doesn't really make the best use of any of the key ingredients (olives, parmesan, or rosemary). The batter is very heavy. I had to form them into the tins as they were too thick to spoon, so if I were to make these again I would just shape them like biscuits.

Ingredients Nutrition


  1. Preheat the oven to 425°F
  2. Brush a 12-cup standard muffin pan with melted butter or oil.
  3. Sift the flours and salt into a large bowl. Stir in the olives, parmesan and rosemary.
  4. Make a well in the center.
  5. Whisk eggs and milk together.
  6. Pour the dry ingredients into the well along with the butter.
  7. Stir with a metal spoon until just combined. Do not overmix, the mixture should be lumpy.
  8. Spoon the mixture into the muffin pan, filling each cup about 3/4 full.
  9. Bake for 20 minutes, or until a skewer comes out clean when inserted into the center of a muffin.
  10. Cool the muffins in the pan for 5 minutes before lifting out onto a wire rack.

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