Recipe - Black Olive And Feta Cheese Muffins

WET MIX
1 cup Sliced; pitted black olives
3 Eggs
1 teaspoon Chili sauce
1 cup Crumbled feta cheese
One fourth cup Grated parmesan cheese
1 cup Chopped onion
One fourth cup Vegetable oil
1 One half cup Milk

DRY MIX
3 cup Selfraising flour
1 tablespoon Fresh chopped thyme or
1 teaspoon Dried thyme

TOPPING
One half cup Grated cheddar cheese
2 (up to)
3 tablespoon Grated parmesan cheese
5 (up to)
6 Olives; cut in half

Preheat oven to 400øF, grease the pans. Thoroughly combine the wet mix
ingredients in a bowl. Stir in the dry mix until all the ingredients are
well combined. Place the mixture in the pans & sprinkle with combined
topping ingredients. Bake for 2530 mins. Makes 12. These muffins are a
perfect accompaniment to Caesar or Greek salads & soups. Try them with
grilled fish & salad. Variations:

1. BOF & Sundried Tomato Add One fourth cup chopped sundried tomatoes to the wet
mix.

2. BOF & Rosemary Add 2 Tbsp finely chopped rosemary to the wet mix. Omit
the thyme. Hint: Remove muffins from the pans soon after cooking so they
don't sweat. Do not use muffin papers.

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
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