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Olive muffins

Yield: 1 Servings

Ingredients:

• 2 c chopped pitted black olives : (1-1/4 pounds)
• 4 c all-purpose flour
• 1 c grated onion
• 1 1/2 c olive oil -- plus additional : oil : to brush muffin tins
• 3 TB chopped fresh mint -- or 2 : teaspoons : crushed dried mint
• 2 TB sugar
• 2 TB double-acting baking powder

Instructions:

Preheat oven to 350F. Rinse olives and drain. Dry on paper towels. Combine all ingredients adding baking powder last. Brush muffin cups with oil and dust with flour. (Do NOT use paper baking cups.) Bake for 40 to 45 minutes or until golden. Serve warm. - - - - - - - ~ - ~ - - - - - - - - Variation: Recipe can be baked in 9x5 inch loaf pans. Increase baking time by 15 minutes. This recipe can be used to make muffins or it will make 2 small loaves of bread. This comes from "The Complete Book of Greek Cooking" (The Recipe Club of Saint Paul's Greek Orthodox Cathedral) and according to the cookbook it is a specialty from the island of Cyprus. Recipe By : Mimi Hiller From: Date:

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