Olive and Tomato Muffins

For the olive-tomato muffins, preheat the oven to 200 degrees and line a muffin tin for 12 with paper cups.

Mix flour with baking powder, baking soda, tomatoes, olives, basil and salt in a bowl.

In a large bowl, mix egg with oil, some ground pepper and buttermilk.

Fold the flour mixture into the egg mixture. Pour the batter into the muffin cups and bake the olive and tomato muffins for about 20 to 25 minutes in the oven at 200 degrees.

Related Recipes:

Date and Fig MuffinsFor the date and fig muffins, preheat the oven to 200 degrees and line a muffin tin for 12 with paper cups... Rudolph CupcakesFor the Rudolph cupcakes, first preheat the oven to 160 °C hot air. Line a muffin tray with muffin cups. Mix... Herb Muffins with ParmesanFor the herb muffins with Parmesan, preheat the oven to 200 °C. Grease muffin tin or place paper molds in the... Marzipan Grape MuffinsFor the marzipan grape muffins, first wash the grapes, pluck them from the stems and pat dry. Cut (chop) raw... Blueberry Muffins – without Egg, WithA cake recipe for all foodies: – o. Frozen Karen: “I’ve tried an eggless blueberry muffin... Chocolate Hazelnut CupcakesFor the chocolate-hazelnut cupcakes, preheat the oven to 180 °C convection oven. Melt the chocolate coating... Knoppers MuffinsFor the Knoppers Muffins, place Knoppers in a freezer bag, seal and crush with a rolling pin. Beat egg, sugar... Vegan Banana MuffinsFor the banana muffins, sift flour and mix with sugar, baking powder, vanilla sugar and cocoa. Add soy milk... Chocolate Cream Cheese MuffinsHeat the oven to 180 °C. Place paper cups in the cavities of the muffin tray. In a small baking bowl, beat... Blueberry PieFor the blueberry tart, preheat the oven to 160 °C (top and bottom heat) degrees. Coat the cake tin with...