Olive, Parmesan, and Rosemary Muffins

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

• Ready In: 40 mins
• Serves: 12
• Yields: 12 muffins

Ingredients

• 2 1⁄2 cups self-rising flour
• 2⁄3 cup all-purpose flour
• 1  pinch salt
• 1 1⁄4 cups black olives (pitted and chopped)
• 1⁄3 cup parmesan cheese (finely grated)
• 1  tablespoon fresh rosemary (finely chopped)
• 2  eggs
• 1  cup milk
• 1⁄2 cup unsalted butter, melted

Directions

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.