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Olive and Parmesan Bites

Olive and Parmesan Bites

  • Makes: 36 mini muffins  
  • Preparation Time: 10 minutes 
  • Baking Time: 15 minutes 

Ingredients

Muffins:

2 cups500 mL Robin Hood® All Purpose Flour

1 cup250 mL grated Parmesan cheese

2 tbsp30 mL granulated sugar

1 tbsp15 mL baking powder

1 tbsp15 mL chopped fresh rosemary

1 egg

1 cup250 mL Carnation® Regular, 2% or Fat Free Evaporated Milk

1/4 cup50 mL Canola or Vegetable Oil

1/3 cup75 mL olives, chopped

Topping:

1/2 cup125 mL grated Parmesan cheese

Directions

  1 Preheat oven to 375ºF (190ºC). Grease mini-muffin cups.

  2 Combine first 5 ingredients in a medium sized bowl. Stir well. In another bowl, whisk together egg, milk and oil. Pour into dry ingredients and stir just until moist. Add olives, stir to combine.

  3 Spoon batter into prepared muffin tins. Sprinkle with remaining ½ cup (125mL) Parmesan cheese. Bake in preheated oven for 15 minutes, or until a toothpick inserted into center of muffin comes out clean.

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