Olive Muffins

Serve warm out of the oven alongside a chunky gourmet relish
Cooking Time: 25 minutes Makes: 12 Muffins


• 2 1/2 cups self raising flour • 1 tsp dry mustard • Pinch of salt • 1 tbsp caster sugar • 1/4 cup grated parmesan • 1/4 cup grated pecorino • 1 cup Always Fresh Stuffed Olives • 1/2 cup Always Fresh Spanish Pure Olive Oil • 2 eggs, lightly beaten • 1 cup milk • 1/3 cup pecan nuts, toasted and crushed


Sift the dry ingredients and cheeses into a large bowl.

Stir in the olives, oil, eggs, milk, nuts and mix lightly.

Spoon mixture into a greased 12 hole regular muffin pan, and bake at 200°C for 20-25 minutes.

Serve with afternoon tea or as a healthy alternative for kids’ lunches.

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