Olive and Parmesan Bites : Recipe and best photos
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Makes:
36 mini muffins  

Preparation Time:
10 minutes 

Baking Time:
15 minutes 

Ingredients :

Muffins:

2 cups500 mLRobin Hood® All Purpose Flour

1 cup250 mLgrated Parmesan cheese

2 tbsp30 mLgranulated sugar

1 tbsp15 mLbaking powder

1 tbsp15 mLchopped fresh rosemary

1egg

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

1/4 cup50 mLCrisco® Canola or Vegetable Oil

1/3 cup75 mLolives, chopped

Topping:

1/2 cup125 mLgrated 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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