Black olive & feta cheese muffins

12 Servings

Ingredients

Quantity Ingredient
1 cup Sliced; pitted black olives
3 Eggs
1 teaspoon Chili sauce
1 cup Crumbled feta cheese
¼ cup Grated parmesan cheese
1 cup Chopped onion
¼ cup Vegetable oil
1½ cup Milk
3 cups Self-raising flour
1 tablespoon Fresh chopped thyme -or-
1 teaspoon Dried thyme
½ cup Grated cheddar cheese (up to)
3 tablespoons Grated parmesan cheese (up to)
6 Olives; cut in half

Directions

WET MIX

DRY MIX

TOPPING

Preheat oven to 400øF, grease the pans. Thoroughly combine the wet mix ingredients in a bowl. Stir in the dry mix until all the ingredients are well combined. Place the mixture in the pans & sprinkle with combined topping ingredients. Bake for 25-30 mins. Makes 12. These muffins are a perfect accompaniment to Caesar or Greek salads & soups. Try them with grilled fish & salad. Variations: 1. BOF & Sundried Tomato - Add ¼ cup chopped sundried tomatoes to the wet mix.

2. BOF & Rosemary - Add 2 Tbsp finely chopped rosemary to the wet mix. Omit the thyme. Hint: Remove muffins from the pans soon after cooking so they don't sweat. Do not use muffin papers.

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