Olive Feta and Rosemary Muffins

Savoury Muffins

• Ready In: 25 mins
• Yields: 24 muffins

Ingredients

• 1 1⁄2 cups plain flour
• 1 1⁄2 teaspoons baking powder
• 1  teaspoon salt
• 2⁄3 cup polenta
• 1⁄3 cup  sliced black olives
• 2  garlic cloves, finely chopped
• 1  cup milk
• 1⁄4 cup light olive oil
• 1  egg
• 2  teaspoons  finely chopped fresh rosemary
• 2  stems rosemary, small sprigs picked

Directions

1. Preheat oven to 180°C Grease 24 mini muffin pans.
2. Sift flour, baking powder and salt together into a bowl. Add polenta, olives and garlic and mix well.
3. Whisk together milk, oil, egg and chopped rosemary. Add to flour, mix carefully until just combined. Do not over-mix.
4. 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.