Olive and Parmesan Bites

Name: Olive and Parmesan Bites
Prep time: 10 min
Cook time: 15 min
Yield: 36
Ingredients: Muffins:; 2 cups (500 mL) Robin Hood® All Purpose Flour; 1 cup (250 mL) grated Parmesan cheese; 2 tbsp (30 mL) granulated sugar; 1 tbsp (15 mL) baking powder; 1 tbsp (15 mL) chopped fresh rosemary; 1 egg; 1 cup (250 mL) Carnation® Regular, 2% or Fat Free Evaporated Milk 2% Evaporated Partly Skimmed Milk; 1/4 cup (50 mL) Canola or Vegetable Oil; 1/3 cup (75 mL) olives, chopped; Topping:; 1/2 cup (125 mL) grated Parmesan cheese

Prep Time 10 mins

Cook Time 15 mins

Serves 36

Difficulty N/A

Ingredients

Muffins:
2 cups (500 mL) Robin Hood® All Purpose Flour
1 cup (250 mL) grated Parmesan cheese
2 tbsp (30 mL) granulated sugar
1 tbsp (15 mL) baking powder
1 tbsp (15 mL) chopped fresh rosemary
1 egg
1 cup (250 mL) Carnation^® Regular, 2% or Fat Free Evaporated Milk
1/4 cup (50 mL) Canola or Vegetable Oil
1/3 cup (75 mL) olives, chopped
Topping:
1/2 cup (125 mL) grated Parmesan cheese

2% Evaporated Partly Skimmed Milk

Directions

Step 1:

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

Step 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.

Step 3:

Spoon batter into prepared muffin tins. Sprinkle with remaining 1/2 cup (125 mL) Parmesan cheese. Bake in preheated oven for 15 minutes, or until a toothpick inserted into center of muffin comes out clean.