Olive Parmesan And Rosemary Muffins Recipes

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.

Steps:

• Preheat 400F (200C).
• In large bowl combine all dry ingredients EXCEPT cheese.
• In 2nd bowl lightly whisk together all wet ingredients.
• Stir wet into dry just til moist and roughly combined.
• Spoon into lined or greased muffin pan. I used silicon.
• Sprinkle cheese.
• Bake 12-15 minutes Mine baked for 14 1/2 mins because I happened to be passing by :P.
• These muffins are delicate hot out of the oven. Either wait a couple of mins before lifting them out to avoid decapitation or be really careful if u can't wait like me!
• Best devoured FRESH and STEAMING HOT out of oven.

Steps:

• Preheat oven to 180°C Grease 24 mini muffin pans.
• Sift flour, baking powder and salt together into a bowl. Add polenta, olives and garlic and mix well.
• Whisk together milk, oil, egg and chopped rosemary. Add to flour, mix carefully until just combined. Do not over-mix.
• Divide mixture evenly into muffin pans. Lay a small sprig of rosemary on top of each. Bake for 20 minutes or until light golden in colour and cooked when tested. Cool for 5 minutes then turn out onto a wire cake rack to cool completely. Serve warm with butter if desired.

Steps:

• Set the oven to 400°F Put the rosemary and Parmesan in a bowl and mix. Place teaspoons of the mixture on to the prepared baking sheets and flatten out into circles, allowing room in between each for the mixture to spread.
• Bake for 8-10 minutes until golden. Remove from the oven and let cool. Gently peel off the paper and serve.

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Whisk together eggs, milk, and oil in a bowl. Whisk together 3/4 cup cheese and all of remaining ingredients in a large bowl, then add wet ingredients to dry ingredients. Whisk until combined.
• Divide among 12 greased (1/2-cup) muffin cups. Sprinkle with remaining 1/4 cup cheese and bake until a tester comes out clean, about 20 minutes. Cool in pan on a rack 5 to 10 minutes.