Olive, Parmesan, and Rosemary Muffins

Submitted by Chef Mommie

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

 

• Ready In: 40mins
• Ingredients: 9
• Yields: 12 muffins
• Serves: 12

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.

Reviews

[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.

 

[twissis]

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.