Tasty savory muffins to keep around all the time.
Top of the Morning Muffins
Servings
8 Servings
Ingredients
- 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
Instructions
- 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
I think a loaf pan would be best and just cook it a lot longer, maybe 40 minutes and check every 5 or so after that.
Any ideas how to make this in a loaf pan? or bundt pan? or anything besides a muffin pan..looks delicious and I may even make if for Shavuot.
Am I missing something- can’t find the green onions listed as an ingredient.
Looks like a good recipe -might also be tasty with chopped sun dried tomatoes and shredded zucchini.
These look delicious.