Top of the Morning Muffins


  • 1/3 cup unsalted butter
  • 1 cup red bell peppers, diced (1/4-inch)
  • 2/3 cup baking soda
  • 1 cup California Black Ripe Olives, wedged
  • 1 cup cheddar cheese, grated
  • 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.