Black olive & feta cheese muffins
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Sliced; pitted black olives |
| 3 | Eggs | |
| 1 | teaspoon | Chili sauce |
| 1 | cup | Crumbled feta cheese |
| ¼ | cup | Grated parmesan cheese |
| 1 | cup | Chopped onion |
| ¼ | cup | Vegetable oil |
| 1½ | cup | Milk |
| 3 | cups | Self-raising flour |
| 1 | tablespoon | Fresh chopped thyme -or- |
| 1 | teaspoon | Dried thyme |
| ½ | cup | Grated cheddar cheese (up to) |
| 3 | tablespoons | Grated parmesan cheese (up to) |
| 6 | Olives; cut in half | |
Directions
WET MIX
DRY MIX
TOPPING
Preheat oven to 400øF, 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 combined topping ingredients. 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: 1. BOF & Sundried Tomato - Add ¼ cup chopped sundried tomatoes to the wet mix.
2. BOF & 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.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .