Olive and Corn Muffins


  • 1 1/2 cups California Black Ripe Olives, chopped
  • 1 (8 oz.) package yellow cornbread mix
  • 1 - 2 oz. package slivered almonds, lightly toasted
  • 1/3 cup sweet orange marmalade


Measure chopped olives and reserve. Prepare cornbread batter according to package directions. Add reserved olives and remaining ingredients; stir well. Portion into muffin pans treated with non-stick spray. Bake according to package directions, increasing baking time approximately 5 minutes, or until muffins are puffed, golden and springy to the touch. Cool on wire rack for several minutes before removing from muffin pan.