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Black Olive + Feta Muffins

Source of Recipe

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List of Ingredients

Black Olive + Feta Muffins

Wet Mix -
1 cup sliced pitted black olives
3 eggs
1 tsp chilli sauce
1 cup crumbled fetta cheese
1/4 cup grated parmesan cheese
1 cup chopped onion
1/4 cup vegetable oil
1 1/2 cups milk
Dry Mix -
3 cups self-rising flour
1 Tbsp fresh chopped thyme OR 1 tsp dried thyme
Topping -
Combine 1/2 cup grated cheddar cheese
2-3 Tbsp grated parmesan cheese
& 5-6 black olives cut in half

Preheat oven to 400oF, grease the pans. Thoroughly combine the wet mix
ingredients in a bowl. Stir in the dry mix until all the ingredients are
well
combined. Place the mixture in the pans & sprinkle with topping. Bake for
25-30 mins. Makes 12.

These muffins are a perfect accompaniment to Caesar or
Greek salads & soups. Try them with grilled fish & salad.
Variations: BO,F & Sundried Tomato - Add 1/4 cup chopped sundried tomatoes
to
the wet mix.
BO,F & Rosemary - Add 2 Tbsp finely chopped rosemary to the wet mix. Omit
the
thyme.
Hint: Remove muffins from the pans soon after cooking so they don't sweat.
Do
not use muffin papers.



Recipe