275g plain flour
1 tbsp baking powder
1 tsp salt
2 large eggs
75g mild ripe French goat’s cheese
50g pitted green olives, chopped
2 tsp chopped rosemary, plus a little extra for garnish
Preheat the oven to 200 degrees. Sift the flour, baking powder and salt into a large bowl and set aside.
In a jug beat one egg and whisk it together with the milk. Fold the mix into the flour. Add the crumbled cheese, olives and rosemary.
Arrange your muffin cases in a tray and spoon in the mixture to the top of each case. Beat the other egg and gently brush the top of each muffin. Garnish with a small spring of rosemary. Bake for about 20 minutes, or until well risen and golden.
Remove the muffins from the tins and leave to rest for a few minutes.