Black Olive & Feta Cheese Muffins
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Vegetables | Greek | Bread | 12 | Servings |
INGREDIENTS
| 1 | c | Sliced, pitted black olives |
| 3 | Eggs | |
| 1 | t | 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 | T | Fresh chopped thyme -or- |
| 1 | t | Dried thyme |
| 1/2 | c | Grated cheddar cheese |
| 2 | up to | |
| 3 | T | Grated parmesan cheese |
| 5 | up to | |
| 6 | Olives, cut in half |
INSTRUCTIONS
Preheat oven to 400øF, 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: BOF & Sundried Tomato - Add 1/4 cup chopped sundried tomatoes to the wet mix. 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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Nutrition (calculated from recipe ingredients)
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Calories: 189
Calories From Fat: 123
Total Fat: 14g
Cholesterol: 67.9mg
Sodium: 1663.2mg
Potassium: 287.4mg
Carbohydrates: 5.1g
Fiber: <1g
Sugar: 2.8g
Protein: 11g