I have a special place in my heart for mini-muffins. I don’t know why. I can’t help myself. Maybe it’s because I can’t bake and I found that you can’t ruin mini-muffins!! Or maybe it’s just because they are cute!? 🙂 Anyway, these appeared at the sausage night cooking club. We used regular milk and regular sharp cheddar (Publix doesn’t sell ‘farmstead cheddar!’). I don’t think they were nearly as olive-y as I had hoped, but they were still good! They would be awesome with a bowl of chili!
Source: Adapted Food and Wine Magazine
Yield: 36 mini muffins
1 cup 2% milk
1 large egg, lightly beaten
1 1/4 cups all-purpose flour
1/2 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon each of baking soda and sugar
1/4 teaspoon salt
2 tablespoons chopped chives
3 tablespoons Spanish green olives, pitted and chopped
1 1/4 packed cups sharp cheddar cheese
6 tablespoons unsalted butter, melted
1. Preheat the oven to 400°. Line three 12-cup mini-muffin tins with paper or foil liners. Alternatively, lightly butter and flour the cups, tapping out any excess flour.
2. In a small bowl, whisk the buttermilk with the egg. In a medium bowl, whisk the flour with the cornmeal, baking powder, baking soda, sugar and salt. Whisk in the chives and olives and 3/4 cup of the shredded cheddar. Add the buttermilk mixture and the melted butter; stir just until moistened. Spoon the batter into the prepared tins and sprinkle with the remaining 1/2 cup of cheese. Bake the muffins for about 16 minutes, or until golden. Let cool in the tins for 10 minutes before serving.