I’m stopping in today to share these mini olive thyme muffins with you because I just couldn’t let the week go by without passing the recipe for these along.
You may be saying to yourself “I can’t even think of baking another thing right now” but not to worry these little muffins are no effort at all and well worth turning on the oven for.
There’s no long list of ingredients or complicated preparation involved, just chop, whisk and pour and into the oven they go. The little olive and fresh thyme studded muffin tops pop and puff up in the heat of the oven and take on a light golden hue.
Olive oil keeps these mini muffins superbly moist and imparts a peppery and herbaceous undertone. Bits of finely chopped black olives and fresh thyme leaves add an extra layer of salty, herbal olive flavor. I’m partial to them with an added crumbling of sheep’s milk feta and would suggest you add some to the batter if you are so inclined but that’s entirely optional.
Light and moist with a tender crumb they make an excellent accompaniment to a glass of bubbly as an appetizer, fit right in on a buffet table, and are made for picnics or serving alongside a bowl of soup or salad. The hardest part is waiting for them to cool before popping one into your mouth.
Wishing you all a Joyous 2014!
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