OLIVE, PARMESAN, AND ROSEMARY MUFFINS

Olive, Parmesan, and Rosemary Muffins image

Provided by Chef Mommie

Time 40m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 9

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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

Steps:

Preheat the oven to 425°F
Brush a 12-cup standard muffin pan with melted butter or oil.
Sift the flours and salt into a large bowl. Stir in the olives, parmesan and rosemary.
Make a well in the center.
Whisk eggs and milk together.
Pour the dry ingredients into the well along with the butter.
Stir with a metal spoon until just combined. Do not overmix, the mixture should be lumpy.
Spoon the mixture into the muffin pan, filling each cup about 3/4 full.
Bake for 20 minutes, or until a skewer comes out clean when inserted into the center of a muffin.
Cool the muffins in the pan for 5 minutes before lifting out onto a wire rack.