Ingredients Jump to Instructions ↓

  1. 1 pk Corn muffin mix;

  2. 1/2 ts Onion powder

  3. 1/4 ts Dry mustard

  4. 1/8 ts Cayenne powder

  5. 3/4 c Jarlsberg cheese

  6. 1 Egg

  7. 1/3 c Milk

  8. 30 Ripe olives; pitted

Instructions Jump to Ingredients ↑

  1. In a bowl combine dry muffin mix with onion powder, mustard, cayenne and cheese and blend well.

  2. Combine the egg and milk as called for on the muffin package and add to the dry mixture.

  3. Stir to blend well.

  4. Using two mini-muffin pans, each with a dozen 1 3/4-inch cups, grease and flour or spray generously with non-stick cooking spray.

  5. Spoon about 1 tsp of batter in each cup, top with an olive and divide the remaining batter evenly.

  6. Slice remaining olives and garnish tops of muffins.

  7. Bake at 400F for about 18 minutes or until golden.

  8. Cool in pans 5 minutes.

  9. Remove to a rack and serve warm.

  10. Makes about 24 appetizer "puffs" Note: These are delicious prepared just before serving.

  11. Shred cheese and chop olives ahead of time, to shorten preparation.

  12. ** Dallas Morning News -- Neighborhood Shopper -- 25 Dec 96 ** Scanned and formatted for you by The WEE Scot -- paul macGregor


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