Olive, Parmesan, And Rosemary Muffins

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

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

Recipe

• 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.