Savoury Provencal Muffin with Parmesan & Olives

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.