2 c Chopped pitted black olives 4 c All-purpose flour 1 c Grated onion 1 1/2 c Olive oil, plus additional Oil to brush muffin tins 3 T Chopped fresh mint or 2 t Crushed dried mint 2 T Sugar 2 Heaping tablespoons double- Action baking powder Preheat oven to 350 degrees. Rinse olives and drain. Dry on paper towels. Combine all ingredients, adding baking powder last. Brush muffin cups with oil and dust with flour. (Do NOT use paper baking cups.) Bake for 40 to 45 minutes, or until golden and serve warm. Variation: can be baked in 9x5 inch loaf pans. Increase baking time by 15 minutes. typed by jessann :)
How To make Olive Muffins's Videos
Blueberry Muffins with only 8 ingredients
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⭐️ Our vegan blueberry muffins are soft, light, moist, and packed with juicy blueberries. They are easy to make with only 8 simple ingredients; you can whip them up in 5 minutes.
⭐️ Ingredients WET INGREDIENTS 1 teaspoon (3 grams) grated lemon zest 1 cup (240 grams) non-dairy milk any ¾ cup (150 grams) sugar ¼ cup (60 grams) neutral vegetable oil like avocado oil or canola oil 1 tablespoon (15 grams) vanilla extract
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
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I made my vegan savoury zucchini and olive muffins with wheat flour #shorts
Zucchini and Olives Muffins
See the recipe below, for the GF folks - click here for the GF → version * 2 cups all purpose flour * ⅓ cup Nutritional yeast * 2½ teaspoons Baking powder * ½ teaspoon Cracked black pepper * 1 teaspoon Garlic powder * 1 teaspoon Onion flakes or powder * 1 pinch Chili flakes optional * ¾ teaspoon Salt Wet Ingredients * 1 cup Almond milk * ½ teaspoon Maple Syrup * ⅓ cup Olive oil Vegetables * ¾ cup Green Zucchini grated * ⅔ cup Black olives pitted and chopped Combine dry ingredients in a bowl, and make a well. Then combine the wet ingredients with the dry ingredients. Bake in a preheated oven at 220C (430F) for 5 minutes, then turn the heat down to 190C (375F) and bake for another 15 minutes.
#plantbasedfolk #veganzucchinimuffins
Blueberry Muffins + The Difference Between Baking Soda and Baking Powder
Blueberry Muffins (yield: 6 large or 12 standard muffins)
2 1/4 c (315g) AP flour 3/4 c (150g) sugar 1/4 c (53g) brown sugar 2.5 tsp (12g) baking powder 1 tsp (6g) fine salt 2 eggs 1/3 c (66g) vegetable oil 4 oz (57g) butter, melted 3/4 c (170g) whole milk 1 tsp (5g) vanilla extract 1 1/4 c (205g) fresh or frozen blueberries
1. Mix all the dry ingredients together in a bowl. 2. In a separate bowl, whisk all the wet ingredients together until combined. 3. Mix the dry and wet ingredients together and stop mixing as soon as you can't see any dry flour. If there are some small clumps, that is ok. 4. Gently fold in the blueberries. 5. Divide between 6 large muffins or 12 standard size muffins. 6. Top the muffins with a generous sprinkling of coarse sugar (turbinado, demerara, or sanding). 7. Bake at 375F for 15-20 min for standard muffins or until a toothpick inserted in the center comes out with wet crumbs.