30 Mini’s or 15 big Muffins
1 1/2 Cups of Flour
1 Cup of Milk
1/2 Cup of vegetable Oil
1 Tsp. Baking powder
1 1/2 Tsp. of Salt
1 Cup of Olives (without Stone)
2/3 Cup of sun dried Tomatoes in Oil
1 Cup Parmesan
3 Tbsp. Ricotta
200g Cream Cheese
200g Ricotta Cheese
1 handfull Basil, chopped
Preheat the oven to 200C°/400F
Mix the Flour, Baking powder, Salt, Vegetable Oil, Eggs, Parmesan and Milk together.
Chop the sun dried Tomatoes and the Olives and add them to the batter with a spoon.
Fill the batter in little paper layers in a Mini Muffin tray and bake them for 20 Minutes.
Prepare the frosting by mixing the ingredients well. Put the mix into a pastry bag with a nozzle and frost them.