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
  

1. 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.
   
2. 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.
   
3. 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.

Blueberry Banana Streusel Muffins

These blueberry ice cream banana muffins with the cinnamon streusel topping are really a wonderful way to start the day.

This is my entry to Sizzling Summer Contest @ Spicy Tasty

Streusel	Batter
50 g Brown sugar 2 tbsp Pastry flour 1/2 tsp Cinnamon powder 50 g Almond, chopped 20 g Butter	170 g Pastry flour 40 g Buckwheat flour 1 tsp Baking powder 1 tsp Baking soda 1/3 tsp Salt 2 Ripe bananas 175 g Blueberry ice cream 50 g Sugar 1 Egg 50 g Sunflower oil

1. Line a 12-cup tray with paper liners. Preheat the oven to 190C/375F. To prepare the topping, combine the brown sugar, pastry flour, cinnamon powder and chopped almond in a bowl. Cut in butter until it resembles the coarse cornmeal. Set aside.
   
   
2. To prepare the batter, sift together the flours, baking powder, baking soda, and salt in a mixing bowl. In another bowl, beat the bananas, blueberry ice cream, sugar, egg, and oil until blended. Add the liquid mixture to the dry ingredients. Mix until the dry mixture is moistened.
   
   
3. Divide the batter into the 12 paper liners and top each with some streusel mixture. Bake for 20 minutes until golden. Remove from oven and place on a wire rack to cool briefly before removing from the pan.

Blueberry Banana Streusel Muffins