Olive Feta and Rosemary Muffins Recipe

Name: Olive Feta and Rosemary Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups plain flour; 1 ½ teaspoons baking powder; 1 teaspoon salt; ⅔ cup polenta; ⅓ cup sliced black olives; 2 garlic cloves, finely chopped; 1 cup milk; ¼ cup light olive oil; 1 egg; 2 teaspoons finely chopped fresh rosemary; 2 stems rosemary, small sprigs picked

Servings: persons

1 ½ cups plain flour
1 ½ teaspoons baking powder
1 teaspoon salt
⅔ cup polenta
⅓ cup sliced black olives
2 garlic cloves, finely chopped
1 cup milk
¼ cup light olive oil
1 egg
2 teaspoons finely chopped fresh rosemary
2 stems rosemary, small sprigs picked

1
Preheat oven to 180C Grease 24 mini muffin pans.
2
Sift flour, baking powder and salt together into a bowl.
3
Add polenta, olives and garlic and mix well.
4
Whisk together milk, oil, egg and chopped rosemary.
5
Add to flour, mix carefully until just combined.
6
Do not over-mix.
7
Divide mixture evenly into muffin pans.
8
Lay a small sprig of rosemary on top of each.
9
Bake for 20 minutes or until light golden in colour and cooked when tested.
10
Cool for 5 minutes then turn out onto a wire cake rack to cool completely.
11
Serve warm with butter if desired.

515

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 ½ cups plain flour, 1 ½ teaspoons baking powder, 1 teaspoon salt, ⅔ cup polenta, and more.

Yes, Olive Feta and Rosemary Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Olive Feta and Rosemary Muffins

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