Top of the Morning Muffins
Found In: Baked goods, Breakfast / Brunch
| 1/3 cup | Unsalted butter |
| 1 cup | Diced red bell peppers (1/4-inch) |
| 2/3 cup | Sliced green onions |
| 1 cup | California Ripe Olives, wedged |
| 1 cup (4 ounces) | Grated cheddar cheese |
| 1 cup | Buttermilk |
| 1 | Egg, beaten |
| 2 cups | All purpose flour |
| 1 1/2 Tablespoons | Granulated sugar |
| 1 1/2 teaspoons | Baking powder |
| 1/2 teaspoon | Baking soda |
| 1/8 teaspoon | Kosher salt |
1. Melt butter in a medium-sized sauté pan over medium heat. Add red peppers and cook for 3-4 minutes until soft, stir in green onions, then pour into a medium-sized mixing bowl to cool.
2. When peppers and green onions have cooled, mix in California Ripe Olives, cheese, buttermilk and eggs. Set aside.
3. In a large mixing bowl, combine flour, sugar, baking powder, baking soda and salt.
4. Stir California Ripe Olive mixture into dry mixture until just combined.
5. Spoon approximately 1 cup (4 ounces) of batter into eight lightly greased standard (2 5/8-inch) muffin cups and bake in a 400 degree oven for 25-28 minutes until lightly browned.
6. Transfer muffin pan to cooling rack and allow to cool for 5 minutes before serving. Makes 8 muffins. Serving Suggestion: Split in half and serve with butter or jalapeno jelly.
