Recipe courtesy of The French Pastry School - Chicago, IL
PREPARATION TIME: 20 MINUTES
BAKING TIME: 15 MINUTES
Mold: Classic Muffin Tray 12 Hole
INGREDIENTS FOR SAVOURY PROVENCAL MUFFIN WITH PARMESAN & OLIVES
All-purpose ﬂ our 1 1/3 cup
Baking powder 2 Tbls
Dijon mustard 3 Tbls +1 tsp
Butter, unsalted, room temperature ½ cup +1 tsp
Eggs, room temperature 5 eggs
Salt ¾ tsp
Pepper Scant ¾ tsp
Parmesan cheese, ﬁ nely grated 1 cup + 2 Tbls + more for garnish
Green olives, chopped ½ cup + 2 tsp + more for garnish
Black olives, chopped ½ cup+ 2 tsp
Preheat the oven to 325°F/170°C.
Sift the ﬂ our and baking powder together.
In a stand mixer with the whisk attachment, mix the mustard, butter, salt and pepper for 2 minutes on medium speed.
Add the parmesan cheese
Alternating, add portions of the eggs and sifted ﬂ our on low speed until just combined.
Fold in the olives.
Fill mold 3/4 of the way full, top with additional olives and parmesan
Bake for 15 to 18 minutes.
Allow to cool for 30 minutes and then unmold.
Note: Chopped nuts, cubes of ham, or pre-cooked bacon can be added to each mufﬁn.
Download the recipe pdf here.