2 Reviews

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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realbirdlady March 29, 2008

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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twissis September 17, 2006
Olive, Parmesan, and Rosemary Muffins