Easy to make buttery mini muffins
- 1 3/4 cups all purpose flour
- 1 teaspoon salt
- 1 Tablespoon baking powder
- 1 cube chipotle *
- 3 eggs, whisked
- 1/3 cup olive oil
- 1/3 cup milk
- 1 1/2 cups Monterey Jack cheese, shredded
- 10 green olives, chopped
Preheat oven to 350°. Spray a mini muffin pan with cooking spray, or butter it up!!
In a stand mixer, combine flour, salt and baking powder and chipotle until incorporated.
*If your grocery doesn’t have the chipotle cubes find the link here, you will love them!
In a separate bowl mix the eggs, olive oil and milk; pour over the flour mixture.
Mix on low for about 2-3 minutes, until combined.
Add cheese and mix for another minute – the dough should be fairly thick.
Pour into muffin pan and sprinkle chopped olives on top. Bake 10-15 minutes, or until done! Check after about 10 minutes to be on the safe side.
These can be wrapped in foil or plastic wrap to preserve for a few days.
Best in the first two days – melt a little butter on top and a drizzle of hot sauce.