How To Make Cheddar-Olive Mini Muffins
Have a fill of these delightfully crusty and perfectly cheesy mini muffins made of cornmeal, loaded with cheddar cheese, Spanish green olives, and chives!
- 1¼cupsall-purpose flour
- ½cupyellow cornmeal
- 1tspbaking powder
- ½tspbaking soda
- 2tbspSpanish green olives
- 1¼cupsfarmstead cheddar cheese,shredded
Preheat the oven to 400 degrees F.
Line 312-cup mini-muffin tins with paper or foil liners.
Alternatively, lightly butter and flour the cups, tapping out any excess flour.
In a small bowl, whisk the buttermilk with the egg.
In a medium bowl, whisk the flour with the cornmeal, baking powder, baking soda, sugar, and salt.
Whisk in the chives and olives and ¾ cup of the shredded cheddar.
Add the buttermilk mixture and the melted butter. Stir just until moistened.
Spoon the batter into the prepared tins and sprinkle with the remaining ½ cup of cheese.
Bake the muffins for about 16 minutes, or until golden.
Let cool in the tins for 10 minutes before serving.
Wine Recommendation: Juicy, ripe Petite Sirah: 2001 Guenoc North Coast
- Calories: 64.82kcal
- Fat: 3.79g
- Saturated Fat: 2.20g
- Trans Fat: 0.13g
- Monounsaturated Fat: 1.00g
- Polyunsaturated Fat: 0.20g
- Carbohydrates: 5.55g
- Fiber: 0.22g
- Sugar: 0.46g
- Protein: 2.11g
- Cholesterol: 14.48mg
- Sodium: 78.70mg
- Calcium: 50.57mg
- Potassium: 24.39mg
- Iron: 0.35mg
- Vitamin A: 31.79µg
- Vitamin C: 0.16mg
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