Top of the Morning Muffins

Top of the Morning Muffins

Recipe provided by the California Olive Committee.


  • cook
  • 8 servings

Ingredients

  • 1/3 cup unsalted butter

  • 1 cup red bell peppers, diced (1/4-inch)

  • 2/3 cup baking soda

  • 1 cup Lindsay┬« Ripe Pitted Olives

  • 1 cup cheddar cheese, grated

  • 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


Cooking Directions

  1. Melt butter in a medium-sized saut├ę 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 olives, cheese, buttermilk and eggs. Set aside.

  3. In a large mixing bowl, combine flour, sugar, baking powder, baking soda and salt.

  4. Stir olive mixture into dry mixture until just combined.

  5. 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.

  6. Transfer muffin pan to cooling rack and allow to cool for 5 minutes before serving.

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