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!
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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