Olive Feta And Rosemary Muffins

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

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

Recipe

• 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.