Made fresh in the Riverina
Recipes with Olives
Riverina Grove

Olive Savoury Muffins

Serves 12


Muffin Mix (makes 12)
300g self-raising flour
¼ tsp salt
100g grated parmesan cheese
10 Aurelio Organic Fennel & Lemon Black Olives, pitted and chopped roughly
10 Aurelio Organic Lemon & Pepper Green Olives, pitted and chopped roughly
2 Tbsp minced sundried tomato
2 Tbsp Bum Hummers Tomato Relish
3 beaten eggs
3 Tbsp extra virgin olive oil
1/3C natural yoghurt
12 muffin cups


  1. Preheat the oven to 200- 210 degrees.

  2. In a mixing bowl, add self-raising flour, salt, parmesan cheese, black and green olives, and sundried tomato and mix well.

  3. Make a large well in the centre, place tomato relish, beaten eggs, olive oil, and yoghurt and blend well

  4. Stir the centre mixture thoroughly with dry ingredients to ensure the batter is well combined.

  5. Pour the mixture into the muffin cups and place them in the lower part of the oven for about 10- 15 minutes until the centre is baked and the top is crispy.

  6. Serve with butter, enjoy!


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