| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Greek |
Greek, Mc |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Chopped pitted black olives; (1-1/4 pounds) |
| 4 |
c |
All-purpose flour |
| 1 |
c |
Grated onion |
| 1 1/2 |
c |
Olive oil; plus additional oil |
|
|
To brush muffin tins |
| 3 |
tb |
Chopped fresh mint; or 2 teaspoons |
|
|
Crushed dried mint |
| 2 |
tb |
Sugar |
| 2 |
tb |
Double-acting baking powder |
INSTRUCTIONS
Preheat oven to 350F. Rinse olives and drain. Dry on paper towels. Combine
all ingredients, adding baking powder last. Brush muffin cups with oil and
dust with flour. (Do NOT use paper baking cups.) Bake for 40 to 45
minutes, or until golden. Serve warm.
Recipe By : Mimi Hiller
Posted to MC-Recipe Digest V1 #224
Date: Mon, 23 Sep 1996 23:16:20 -0400
From: kmeade@IDS2.IDSONLINE.COM (The Meades)
NOTES : http://www.cyber-kitchen.com:80/recipes/Olive_Muffins.htm
Variation: Recipe can be baked in 9x5 inch loaf pans. Increase baking time
by 15 minutes. This recipe can be used to make muffins or it will make
2 small loaves of bread. This comes from "The Complete Book of Greek
Cooking" (The Recipe Club of Saint Paul's Greek Orthodox Cathedral), and
according to the cookbook, it is a specialty from the island of Cyprus.
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