Photo Credit: skinnygourmet
Ingredients:
1 cup all-purpose flour
1 teaspoon baking powder⅓ cup green and kalamata olives, chopped⅓ cup hot marinated artichoke hearts, drained and chopped
6 olives, halved
1 Tablespoon fresh, chopped oregano½ Tablespoon fresh, chopped basil¼ teaspoon fresh, chopped rosemary
2 Tablespoon water
4 eggs, lightly beaten½ teaspoon salt
freshly ground black pepper
2 dashes cayenne pepper
Directions:
- Preheat oven to 400F degrees. Use a silicone muffin
pan, or grease and flour a muffin tin. These things stick like crazy to
traditional paper muffin liners, so be prepared for some intricate
peeling work if that is what you use. Foil liners may fare better, but I
can’t be sure as I haven’t tested it.
- Reserve ¼ cup of the
grated cheddar cheese and the six halved olives. Mix the remaining
ingredients all together in a bowl. (Note: the size of the cottage
cheese curd will not affect the smoothness of the finished product. I
used regular fat, large curd and they turned out very smooth).
- Divide mixture evenly into 12 muffin wells (each well should be about ¾ full). Top with the reserved shredded cheddar cheese, press an olive half into the top of each, and bake for 30-35 minutes, or until the center is set, risen, and golden brown. Serve as warm or at room temperature.
Original Recipe: skinnygourmet
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