Cheddar-Olive Mini Muffins Recipe

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.