Ingredients
-
2 1/2
-
2/3
-
1
-
1 1/4
-
1/3
-
1
-
2
-
1
-
1/2
-
-
-
-
-
-
Directions
Olive, Parmesan, and Rosemary Muffins, mmmm Can’t you just smell and taste them Delicious!, 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
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Steps
|
1
Done
|
Preheat the Oven to 425f |
|
2
Done
|
Brush a 12-Cup Standard Muffin Pan With Melted Butter or Oil. |
|
3
Done
|
Sift the Flours and Salt Into a Large Bowl. Stir in the Olives, Parmesan and Rosemary. |
|
4
Done
|
Make a Well in the Center. |
|
5
Done
|
Whisk Eggs and Milk Together. |
|
6
Done
|
Pour the Dry Ingredients Into the Well Along With the Butter. |
|
7
Done
|
Stir With a Metal Spoon Until Just Combined. Do not Overmix, the Mixture Should Be Lumpy. |
|
8
Done
|
Spoon the Mixture Into the Muffin Pan, Filling Each Cup About 3/4 Full. |
|
9
Done
|
Bake For 20 Minutes, or Until a Skewer Comes Out Clean When Inserted Into the Center of a Muffin. |
|
10
Done
|
Cool the Muffins in the Pan For 5 Minutes Before Lifting Out Onto a Wire Rack. |
