Olive Rosemary Muffins
Olive Rosemary Muffins
Ingredients
Muffins
- 1 1/2 cups (225g) plain flour
- 1 1/2 tsp baking powder
- 1 tsp salt
- 2/3 cup (150g) polenta
- 1/3 cup (75g) sliced black olives
- 2 garlic cloves, finely chopped
- 1 cup (250ml) milk
- 1/4 cup (60ml) light olive oil
- 1 egg
- 2 tsp finely chopped fresh rosemary
- 2 stems rosemary, small sprigs picked
Instructions
- 1
Preheat oven to 180°C. Grease 24 mini muffin pans.
- 2
Sift flour 1 1/2 cups (225g) plain flour, baking powder 1 1/2 tsp baking powder and salt 1 tsp salt together into a bowl. Add polenta 2/3 cup (150g) polenta, olives 1/3 cup (75g) sliced black olives and garlic 2 garlic cloves, finely chopped and mix well.
- 3
Whisk together milk 1 cup (250ml) milk, oil 1/4 cup (60ml) light olive oil, egg 1 egg and chopped rosemary 2 tsp finely chopped fresh 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 2 stems rosemary, small sprigs picked 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.
20 min
