Search
by Ingredient

Olive Muffins

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by chef-ron

YIELD

servings

PREP

10 min

COOK

50 min

READY

60 min

Ingredients

2 473
CUPS ML BLACK OLIVES
chopped, pitted *
4 946
1 237
CUP ML ONIONS
grated
1 ½ 355
CUPS ML OLIVE OIL
plus additional oil to brush muffin tins
3 45
TABLESPOONS ML MINT LEAVES
fresh, or 2 t crushed dried mint
2 3E+1
TABLESPOONS ML SUGAR
2 3E+1
TABLESPOONS 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 9×5 inch loaf pans.

Increase baking time by 15 minutes.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 261g (9.2 oz)
Amount per Serving
Calories 1214 61% from fat
 % Daily Value *
Total Fat 82g 127%
Saturated Fat 11g 57%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 8mg 0%
Total Carbohydrate 35g 35%
Dietary Fiber 5g 18%
Sugars g
Protein 27g
Vitamin A 7% Vitamin C 7%
Calcium 5% Iron 41%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
 
More health news

Email this recipe