Amazingly versatile, black olive, spinach and parmesan muffins are ideal for breakfast, as a snack with 11 o’clock tea or as a light lunch or supper

Makes 9 blabk olive, spinach and parmesan muffins. Heat oven to 180 °C. Line 9 standard muffin-tin hollows with baking paper. In a mixing bowl sift together 240 g (430 ml) self-raising flour, 3 ml salt and 10 ml baking powder. Finely chop 60 g baby spinach and add to flour mixture along with 200 g finely grated Parmesan cheese and 200 g chopped pitted black olives. Whisk together 1 egg, 350 ml milk and 50 ml melted butter. Add to flour mixture, mixing well. Divide batter among muffin hollows and bake for 25 – 30 minutes. Use a thin skewer to test if done.

Black olive, spinach and parmesan muffins Black olive, spinach and parmesan muffins
PHOTO: Micky Hoyle

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Edition SARIE FOOD April / May 2014 | Story 30 Muffins| Recipe Black olive, spinach and parmesan muffins