Olive Muffins with Fresh Goat Cheese

These easy cheesy olive muffins really make a chic and delish appetizer for your holiday dinner parties. They are mainly prepared with flour, milk, eggs, cheeses (Parmesan and fresh goat cheese), green and black olives, and fresh herbs. I have them served with some mixed salad greens, but you can enjoy them just without. A glass of Loire white, like Sancerre, or sauvignon blanc-based white is highly recommended. If you really don't like the common cat-pee smell from sauvignon blanc, then a refreshing riesling would be just as lovely and harmonious.

Recipe adapted from Kabeleins Olivenkuchen mit Ziegenfrischkäse und Salat

I wish you all a Happy and Prosperous New Year!

100 g All purpose flour
1 tsp Baking powder
100 ml Milk
80 ml Olive oil
2 Eggs
60 g Green olives
60 g Black olives
50 g Fresh grated Parmesan
2 tbsp Fresh curly parsley, chopped
2 tbsp Fresh rosemary, chopped
Salt and freshly ground black pepper
10 round Fresh goat cheese, 20 grams each
Some mixed salad to serve



Preheat the oven to 180C/350F. Line 10 wells of a muffin pan with paper liners. Whisk together the flour and baking powder in a mixing bowl. Add in milk, olive oil and egg yolks and beat until smooth. Now add in olives, Parmesan, and chopped herbs. Season the mixture with salt and black pepper.
Beat the egg whites until stiff. Fold the egg white into the batter until combined. Fill the prepared muffin pan 3/4 full with batter. Top each with one fresh goat cheese round and drizzle with a little of olive oil.
Bake at the upper rack of the oven for about 12 minutes or until lightly golden brown. Serve the muffins on a bed of mixed salad.