Olive Feta and Rosemary Muffins |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 18 |
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Savoury Muffins 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 |
Directions:
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.
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