Author Notes
These savory muffins are perfect along simple tomato soup or as an afternoon snack —Jas
Ingredients
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2/3 cup
all-purpose flour
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2/3 cup
corn flour
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1 tablespoon
baking powder
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1/2 cup
olive oil
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1/2 cup
black olives
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4 ounces
crumbled goat cheese
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4
eggs
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1/2 teaspoon
salt
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1/4 teaspoon
ground black pepper
Directions
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Preheat oven to 350 degrees Fahrenheit. Grease your muffin tin or line with regular size muffin or cupcake liners and set aside.
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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.
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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.
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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.
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