OLIVE
MUFFINS
MAKES: 8 muffins
INGREDIENTS
◘ 1 cup (185g) Casalare 'Yourself' Raising Flour
◘ 1/4 tsp salt
◘ 80g grated parmesan cheese
◘ 1 ½ eggs, beaten
◘ 1/2C natural yoghurt
◘ 1 ½ Tbsp Spiral organic extra virgin olive oil
◘ 1/4C Bonsoy soy milk
◘ 20 Aurelio Organic Mediterranean Olives (pitted and roughly chopped)
◘ 2 Tbsp finely chopped fresh basil leaves or dried basil
DIRECTIONS
1. Preheat the oven to 180°C. Line holes of muffin-tray with paper cases.
2. In a large mixing bowl, add the flour, salt, parmesan cheese and dried basil then mix well.
3. Make a well in the centre, add the eggs, yogurt, olive oil, Bonsoy soy milk and stir. Mix with the dry ingredients until well combined.
4. Add the olives and fresh basil and gently mix.
5. Pour the batter into the muffin cups, placing a few pieces of chopped olives on top and bake for 15-20 mins or until the muffins become golden brown.
6. Cool for 5-10 minutes in the tin then transfer to a wire rack to cool.