Black Olive Muffins Recipe

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Black Olive Muffins

From Dorothy McNett's recipes at Makes about 12 muffins.

1 cup chopped and pitted black olives, drained
1 small onion or shallot, 1/2 cup finely chopped or grated
3/4 cup extra virgin olive oil
2 tablespoons chopped fresh mint
2 cups all purpose unbleached flour
1 tablespoon raw sugar
1 1/2 teaspoons baking powder
1/4 teaspoon fine sea salt
olive oil for brushing in the muffin pan
flour for dusting in the muffin pan

Preheat oven to 350 degrees. In batter bowl combine the drained olives, chopped onion, olive oil and chopped mint. In another bowl whisk together the flour, sugar, baking powder and salt. Stir into the olive mixture. Brush the muffin pan, each cup, with olive oil on the bottom and half way up the sides and then spinkle with just a bit of flour. Scoop the muffin batter into each cup. Bake 30 - 40 minutes, or until golden brown. Place on a cooling rack for about 15 minutes and then remove muffins from the pan and serve warm.

Recipe created 2017-07-17.

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