| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Vegetables | Greek | Bread | 12 | Servings |
INGREDIENTS
| 1 | c | Sliced; pitted black olives |
| 3 | Eggs | |
| 1 | ts | Chili sauce |
| 1 | c | Crumbled feta cheese |
| 1/4 | c | Grated parmesan cheese |
| 1 | c | Chopped onion |
| 1/4 | c | Vegetable oil |
| 1 1/2 | c | Milk |
| 3 | c | Self-raising flour |
| 1 | tb | Fresh chopped thyme -or- |
| 1 | ts | Dried thyme |
| 1/2 | c | Grated cheddar cheese (up to) |
| 3 | tb | Grated parmesan cheese (up to) |
| 6 | Olives; cut in half |
INSTRUCTIONS
WET MIX DRY MIX TOPPING Preheat oven to 400°F, 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 1/4 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. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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