Olive Muffins

Traditional homemade sponge cakes with dried cranberries.Selective focus on the front sponge cake



3 cups of Self Raising Flour

1 cup chopped  Regans Ridge Olives (remove seeds)

¾ cup sundried tomatoes

2 tablespoons chopped fresh thyme leaves

½ cup grated sharp parmesan cheese

2 eggs

1 ½ cups milk

½ cup Regans Ridge Olive Oil



Preheat oven to 180 degrees Celsius.  Grease tray base of 12 regular muffin cups. Sift flour and ½ teaspoon salt and some pepper into a bowl.  Add the parmesan, olives, sundried tomatoes and thyme and mix together.  Make a well in the centre of flour.  Lightly beat the eggs, add the oil and milk and pour into the flour etc.

Mix lightly until just combined and moist.

Divide the mixture evenly into the muffin cups.  Bake for 20 minutes or until muffins come away from the side of the tin.  Cool for 5 minutes in the pan then remove onto a rack to cool completely.