Title: Black Olive & Feta Cheese Muffins
Categories: Bread
Yield: 12 Servings

----------------------------------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

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

----------------------------------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 Archive,
http://www.erols.com/hosey.