Name: Cheddar-Olive Mini Muffins
Yield: 3
Ingredients: 1 c. buttermilk -; 1 egg -; 1 1/4 c. all-purpose flour -; 1/2 c. yellow cornmeal -; 1 tsp. baking powder -; 1/2 tsp. each of baking soda and sugar -; 1/4 tsp. salt -; 2 tbsp. Chopped chives -; 2 tbsp. Spanish green olives -; 1 1/4 c. shredded farmstead cheddar cheese -; 6 tbsp. unsalted butter -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Cheddar-Olive Mini Muffins

1. 1 c. buttermilk -

2. 1 egg -

3. 1 1/4 c. all-purpose flour -

4. 1/2 c. yellow cornmeal -

5. 1 tsp. baking powder -

6. 1/2 tsp. each of baking soda and sugar -

7. 1/4 tsp. salt -

8. 2 tbsp. Chopped chives -

9. 2 tbsp. Spanish green olives -

10. 1 1/4 c. shredded farmstead cheddar cheese -

11. 6 tbsp. unsalted butter -

How to cook deliciously - Cheddar-Olive Mini Muffins

1. Stage

Preheat the oven to 400 degrees F. Line three 12-cup mini-muffin tins with paper or foil liners. Alternatively, lightly butter and flour the cups, tapping out any excess flour.

2. Stage

In a small bowl, whisk the buttermilk with the egg. In a medium bowl, whisk the flour with the cornmeal, baking powder, baking soda, sugar and salt. Whisk in the chives and olives and 3/4 cup of the shredded cheddar. Add the buttermilk mixture and the melted butter; stir just until moistened. Spoon the batter into the prepared tins and sprinkle with the remaining 1/2 cup of cheese. Bake the muffins for about 16 minutes, or until golden. Let cool in the tins for 10 minutes before serving.

3. Stage

Wine Recommendation: Juicy, ripe Petite Sirah: 2001 Guenoc North Coast.