These muffins pair beautifully with soups. Feel free to use a variety of cheeses – excellent with goat cheese. Makes about ten muffins.
- 1½ cup flour
- 1 Tbsp baking powder
- ½ tsp salt
- 1 Tbsp dry basil
- Pepper to taste
- 1 cup milk
- 1 egg
- ¼ cup vegetable oil
- ¼ cup pitted black olives
- ¼ cup sliced sun- dried tomatoes
- 1 cup Emmental cheese, grated
Heat oven to 350 °F.
Sift flour, baking powder and salt. Add basilic and pepper. Mix.
Mix milk, egg and oil in another bowl.
Pour liquid ingredients on to dry ingredients. Add olives and dried tomatoes.
Mix until the dough becomes even.
Oil muffin molds. Fill molds to three quarters with dough.
Cook in the oven for 20 to 25 minutes.