Olive Muffins
Yield
servingsPrep
10 minCook
50 minReady
60 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
black olives
chopped, pitted |
*
|
| 4 | cups |
all-purpose flour
|
|
| 1 | cup |
onions
grated |
|
| 1 ½ | cups |
olive oil
plus additional oil to brush muffin tins |
|
| 3 | tablespoons |
mint leaves
fresh, or 2 t crushed dried mint |
|
| 2 | tablespoons |
sugar
|
|
| 2 | tablespoons |
baking powder
heaping |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
black olives
chopped, pitted |
*
|
| 946 | ml |
all-purpose flour
|
|
| 237 | ml |
onions
grated |
|
| 355 | ml |
olive oil
plus additional oil to brush muffin tins |
|
| 45 | ml |
mint leaves
fresh, or 2 t crushed dried mint |
|
| 3E+1 | ml |
sugar
|
|
| 3E+1 | ml |
baking powder
heaping |
*
|
Directions
Preheat oven to 350℉ (180℃).
Rinse olives and drain. Dry on paper towels.
Combine all ingredients, adding baking powder last.
Brush muffin cups with oil and dust with flour.
(Do NOT use paper baking cups.) Bake for 40 to 45 minutes, or until golden and serve warm.
Variation: can be baked in 9x5 inch loaf pans.
Increase baking time by 15 minutes.
