Tomato Olive Muffins


30 Mini’s or 15 big Muffins


1 1/2 Cups of Flour
1 Cup of Milk
2 Eggs
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

Frosting (Optional):

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.


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