Olive, Parmesan, and Rosemary Muffins
Muffins originated in Europe and were traditionally made with yeast. The modern quick bread muffins, like this recipe, became popular in the United States in the 19th century.
This is vegetarian recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Olive, Parmesan, and Rosemary Muffins
Ingredients
Instructions
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Preheat the oven to 375°F (190°C). Grease a muffin tin or line with paper liners.
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In a large bowl, whisk together the flour, baking powder, and salt. Stir in the grated Parmesan cheese, chopped rosemary, and chopped black olives.
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In a separate bowl, beat the eggs. Add the milk and olive oil, and whisk until well combined.
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Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
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Divide the batter evenly among the muffin cups.
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Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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Remove from the oven and let the muffins cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
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Serve warm or at room temperature.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 18g6%
- Sugars 2g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
