Tasty savory muffins to keep around all the time.
- Cook Time
- Prep Time
- 8 ServingsServings
- 1/3 cup Unsalted butter
- 1 cup Red bell peppers, diced (1/4-inch)
- 2/3 cup Green onions, chopped
- 1 cup California Black Ripe Olives, wedged
- 1 cup (4 ounces) Grated cheddar cheese
- 1 cup Buttermilk
- 1 Egg, beaten
- 2 cups All purpose flour
- 1 1/2 tablespoons Granulated sugar
- 1 1/2 teaspoons Baking powder
- 1/2 teaspoon Baking soda
- 1/8 teaspoon Kosher salt
1 Melt butter in a medium-sized sauté pan over medium heat. Add red peppers and cook for 3-4 minutes until soft, stir in green onions, then pour into a medium-sized mixing bowl to cool.
2 When peppers and green onions have cooled, mix in California Ripe Olives, cheese, buttermilk and eggs. Set aside.
3 In a large mixing bowl, combine flour, sugar, baking powder, baking soda and salt. 4. Stir California Ripe Olive mixture into dry mixture until just combined.
4 Spoon approximately 1 cup (4 ounces) of batter into eight lightly greased standard (2 5/8-inch) muffin cups and bake in a 400 degree oven for 25-28 minutes until lightly browned.
5 Transfer muffin pan to cooling rack and allow to cool for 5 minutes before serving. Makes 8 muffins.
Source: California Olive