Rosemary Olive Muffins
Prep Time 7 minutes
Cook Time 25 minutes
Total Time 32 minutes
Ingredients
Rosemary Olive Muffins
- 2 eggs, organic, pasture-raised
- 1/2 cup water
- 2 Tbsp extra virgin olive oil
- 1 box Simple Mills Artisan Bread Mix
- 3 Tbsp apple cider vinegar
- 3 Tbsp kalamata olives chopped
- 3 Tbsp green olives, pitted chopped
- 3 Tbsp sundried tomatoes chopped
- 1 sprig fresh rosemary leaves only, chopped finely so you get 1 Tbsp
- flaky sea salt (optional)
Rosemary Olive Dip
- 3 Tbsp extra virgin olive oil
- 2 tsp fresh rosemary chopped
Instructions
- Preheat the oven to 350 F.
- In a large bowl, whisk eggs, water and oil. Then stir in the bread mix. Next, add the vinegar, olives, sun dried tomatoes, and rosemary. Combine well.
- Line a muffin tin with liners or lightly grease them with oil. Divide the batter evenly amongst the 12 cups. Sprinkle a pinch of flaky sea salt on top, if desired.
- Bake for 25 minutes.
- Meanwhile, combine the olive oil and rosemary in a small bowl to make a dip for the muffins.
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