Olive Feta and Rosemary Muffins

• 1 12 cups plain flour
• 1 12 teaspoons baking powder
• 1 teaspoon salt
• 23 cup polenta
• 13 cup sliced black olives
• 2 garlic cloves, finely chopped
• 1 cup milk
• 14 cup light olive oil
• 1 egg
• 2 teaspoons finely chopped fresh rosemary
• 2 stems rosemary, small sprigs picked

1. Preheat oven to 180C Grease 24 mini muffin pans.
2. Sift flour, baking powder and salt together into a bowl.
3. Add polenta, olives and garlic and mix well.
4. Whisk together milk, oil, egg and chopped rosemary.
5. Add to flour, mix carefully until just combined.
6. Do not over-mix.
7. Divide mixture evenly into muffin pans.
8. Lay a small sprig of rosemary on top of each.
9. Bake for 20 minutes or until light golden in colour and cooked when tested.
10. Cool for 5 minutes then turn out onto a wire cake rack to cool completely.
11. Serve warm with butter if desired.

flour, baking powder, salt, polenta, black olives, garlic, milk, light olive oil, egg, fresh rosemary, rosemary

Taken from www.food.com/recipe/olive-feta-and-rosemary-muffins-259597 (may not work)