Recipe courtesy of The French Pastry School - Chicago, IL PREPARATION TIME: 20 MINUTES BAKING TIME: 15 MINUTES Mold: Classic Muffin Tray 12 Hole INGREDIENTS FOR SAVOURY PROVENCAL MUFFIN WITH PARMESAN & OLIVES All-purpose fl our 1 1/3 cup Baking powder 2 Tbls Dijon mustard 3 Tbls +1 tsp Butter, unsalted, room temperature ½ cup +1 tsp Eggs, room temperature 5 eggs Salt ¾ tsp Pepper Scant ¾ tsp Parmesan cheese, fi nely grated 1 cup + 2 Tbls + more for garnish Green olives, chopped ½ cup + 2 tsp + more for garnish Black olives, chopped ½ cup+ 2 tsp METHOD Preheat the oven to 325°F/170°C. Sift the fl our and baking powder together. In a stand mixer with the whisk attachment, mix the mustard, butter, salt and pepper for 2 minutes on medium speed. Add the parmesan cheese Alternating, add portions of the eggs and sifted fl our on low speed until just combined. Fold in the olives. Fill mold 3/4 of the way full, top with additional olives and parmesan Bake for 15 to 18 minutes. Allow to cool for 30 minutes and then unmold. Note: Chopped nuts, cubes of ham, or pre-cooked bacon can be added to each muffin. Download the recipe pdf here.