Author Notes: These savory muffins are perfect along simple tomato soup or as an afternoon snack —All that's Jas
Makes: 12
Ingredients
-
2/3
cup all-purpose flour
-
2/3
cup corn flour
-
1
tablespoon baking powder
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1/2
cup olive oil
-
1/2
cup black olives
-
4
ounces crumbled goat cheese
-
4
eggs
-
1/2
teaspoon salt
-
1/4
teaspoon ground black pepper
Directions
- Preheat oven to 350 degrees Fahrenheit. Grease your muffin tin or line with regular size muffin or cupcake liners and set aside.
- Press cheese with a fork few times to break down larger pieces. In a medium bowl whisk together the flours, baking powder, salt, and pepper.
- With an electric mixer, beat the eggs, olive oil and yogurt. Gradually add the dry ingredients into the wet. Beat until combined. With a spatula fold in the cheese, olives, and parsley. Fill the prepared liners three-quarters full with the muffin batter. I used ice cream scoop thingy and works mess-free.
- Place in the oven and bake until toothpick inserted in center comes our clean, 30-40 minutes. Oven temperatures vary, so keep your eye on those muffins right about the minute 30. If they are nice golden-brown in color they’re probably done. Cool for 10 minutes before serving. They are good warm or cold.