Olive, Parmesan, And Rosemary Muffins

1. 1

   Preheat the oven to 425u00b0F

2. 2

   Brush a 12-cup standard muffin pan with melted butter or oil.

3. 3

   Sift the flours and salt into a large bowl. Stir in the olives, parmesan and rosemary.

4. 4

   Make a well in the center.

5. 5

   Whisk eggs and milk together.

6. 6

   Pour the dry ingredients into the well along with the butter.

7. 7

   Stir with a metal spoon until just combined. Do not overmix, the mixture should be lumpy.

8. 8

   Spoon the mixture into the muffin pan, filling each cup about 3/4 full.

9. 9

   Bake for 20 minutes, or until a skewer comes out clean when inserted into the center of a muffin.

10. 10

    Cool the muffins in the pan for 5 minutes before lifting out onto a wire rack.

* Per serving · 4 servings · Values may vary.

No additional tips available.