Olive, Parmesan, and Rosemary Muffins

Recipe by Chef Mommie
READY IN: 40mins
SERVES: 12
YIELD: 12 muffins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 425°F
  • Brush a 12-cup standard muffin pan with melted butter or oil.
  • Sift the flours and salt into a large bowl. Stir in the olives, parmesan and rosemary.
  • Make a well in the center.
  • Whisk eggs and milk together.
  • Pour the dry ingredients into the well along with the butter.
  • Stir with a metal spoon until just combined. Do not overmix, the mixture should be lumpy.
  • Spoon the mixture into the muffin pan, filling each cup about 3/4 full.
  • Bake for 20 minutes, or until a skewer comes out clean when inserted into the center of a muffin.
  • Cool the muffins in the pan for 5 minutes before lifting out onto a wire rack.
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