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Olive Muffins
(Eliopsomakia)
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| What You Need: |
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2 cups (1¼ pounds) chopped pitted black olives
4 cups all-purpose flour
1 cup grated onion
1½ cups olive oil, plus additional oil to brush muffin tins
3 tablespoons chopped fresh mint, or 2 teaspoons crushed dried mint
2 tablespoons sugar
2 heaping tablespoons double-acting baking powder
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| How To Cook: |
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1. Preheat oven to 350°F.
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2. Rinse olives and drain. Dry on paper towels.
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3. Combine all ingredients, adding baking powder last. Brush muffin cups with oil and dust with flour. (Do not use paper baking cups.)
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4. Bake for 40 to 45 minutes, or until golden. Serve warm.
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VARIATION:
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1. Recipe can be baked in 9 by 5-inch loaf pans. Increase baking time by 15 minutes.
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To Make: dozen muffins or 2 loaves
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