Mini olive muffins

Preparation time: 15 mins
Cooking time: 20 to 30 mins

Ingredients for 6 people:

- 50g of stoned black olives
- 100g of stoned green olives
- 150g of flour
- 2 eggs
- 4 tbsp of single cream
- 4 tbsp of olive oil
- 1 tsp of baking powder
- ½ tsp of finely chopped fresh thyme
- ½ tsp of finely chopped fresh rosemary
- ½ tsp of salt
- ½ tsp of pepper

 

Preparation:

1. Set the oven at 120°C (gas mark 4).
2. Butter two individual muffin moulds per person and then sprinkle with flour.
3. Break the eggs into a bowl and add the salt and pepper, whip with an electric whisk until the mixture has risen, then add the thyme, rosemary, cream and olive oil.
4. Sift and incorporate the flour and baking powder, then add the olives blending them in gently with a spatula.
5. Pour the mixture into the buttered and floured moulds and slide them into the oven.
6. Leave to cook until the muffins have risen and turned golden brown (prick with a knife to check they have cooked).
7. Leave the muffins to rest for 5 mins, then remove them from the moulds and leave to cool on a rack.