Title: Black olive & feta cheese muffins
 Categories: Bread
      Yield: 12 Servings
 
MMMMM--------------------------WET MIX-------------------------------
      1 c  Sliced; pitted black olives
      3    Eggs
      1 ts Chili sauce
      1 c  Crumbled feta cheese
    1/4 c  Grated parmesan cheese
      1 c  Chopped onion
    1/4 c  Vegetable oil
  1 1/2 c  Milk

MMMMM--------------------------DRY MIX-------------------------------
      3 c  Self-raising flour
      1 tb Fresh chopped thyme -or-
      1 ts Dried thyme

MMMMM--------------------------TOPPING-------------------------------
    1/2 c  Grated cheddar cheese
      2    -(up to)
      3 tb Grated parmesan cheese
      5    -(up to)
      6    Olives; cut in half
 
  Preheat oven to 400øF, grease the pans. Thoroughly combine the wet mix
  ingredients in a bowl. Stir in the dry mix until all the ingredients
  are well combined. Place the mixture in the pans & sprinkle with
  combined topping ingredients. Bake for 25-30 mins. Makes 12. These
  muffins are a perfect accompaniment to Caesar or Greek salads &
  soups. Try them with grilled fish & salad. Variations:
  
  1. BOF & Sundried Tomato - Add 1/4 cup chopped sundried tomatoes to
  the wet mix.
  
  2. BOF & Rosemary - Add 2 Tbsp finely chopped rosemary to the wet
  mix. Omit the thyme. Hint: Remove muffins from the pans soon after
  cooking so they don't sweat. Do not use muffin papers.
  
  REC.FOOD.RECIPES
  
  From rec.food.cooking archives.  Downloaded from Glen's MM Recipe