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Tiny Parmesan and Olive Muffins with Rosemary
Makes about 48
Ingredients:
4 large eggs
1½ cups (375ml) milk
1 cup (250ml) Sandhurst Extra Virgin Olive Oil
150g grated Parmesan
3 cups (450g) self-raising flour
2 teaspoons baking soda
1 teaspoon white pepper
4 sprigs rosemary, finely chopped
1 cup chopped Sandhurst Green Olives (pitted or Barchetta)
Here's How:
- Preheat oven to 190°C.
- Brush 4 x 12 hole tiny muffin tins with olive oil.
- Place eggs and oil in food processor and whisk. Add Parmesan, flour, baking soda and pepper and work until mixed. Add rosemary and olives and work briefly to just combine.
- Spoon mixture into prepared tins and bake 15- 20 minutes, until puffed and golden. Cool in tins before removing. Serve at room temperature.
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Stylish Stuffing
