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    You are in: Home / Recipes / Olive, Parmesan, and Rosemary Muffins Recipe
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    Olive, Parmesan, and Rosemary Muffins

    Average Rating:

    2 Total Reviews

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    • on March 29, 2008

      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.

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    • on September 17, 2006

      We loved these muffins! I served them for brunch along side crisp bacon & cheesy scrambled eggs. The batter was so dense when prep was done that for a moment I considered adding more liquid ingredient to it, but was faithful to the recipe. When cooked, the outside has a crunch that makes you think the muffin may be dry, but the inside had a soft bread texture that invited the butter we used on them. The Parmesan cheese & rosemary flavour were subtle, but I had to use dried rosemary & the powdered Parmesan. The black olives are a great feature that we liked, although DH normally does not in baked goods. I can see serving these muffins w/a pasta salad for a luncheon or as a bread item w/an Italian meal, but would definitely add garlic for both of these uses & expect them to be great! I picked this recipe for PAC & am so glad I did. Pls see my rating system. A very worthy 4 stars Mommie. Thx for sharing the recipe w/us.

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    Nutritional Facts for Olive, Parmesan, and Rosemary Muffins

    Serving Size: 1 (88 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 238.8
    Calories from Fat 106
    Total Fat 11.8 g
    Saturated Fat 6.3 g
    Cholesterol 60.8 mg
    Sodium 531.0 mg
    Total Carbohydrate 26.6 g
    Dietary Fiber 1.3 g
    Sugars 0.1 g
    Protein 6.2 g

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