Cupcakes with Green Olives
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INGREDIENTS
- 2 cups (150g) Farina flour
- 2 teaspoons (16g) baking powder
- 1 ½ cups (195g) green olives, pitted and sliced into rings
- ½ cup (45g) fresh spring onions, finely chopped
- ½ cup (15g) fresh mint, finely chopped
- ½ teaspoon salt
- 4 eggs (Medium)
- ½ cup (125ml) milk
- ½ cup (115ml) olive oil
- ½ cup (125ml) orange juice
METHOD
- Preheat the oven to 180°C (350°F) and line a muffin tin with paper cases for 12-14 cupcakes. In a bowl, sift the flour and baking powder together. Mix and add the olives, spring onions, mint, and salt. Mix well.
- Place the eggs in the mixer bowl and beat until fluffy. Lower the mixer speed and gradually add the milk and olive oil. Then, add half of the flour mixture, a spoonful at a time.
- Pour in the orange juice and the remaining flour mixture. Fill the paper cases with the cake batter up to 2/3 full. Bake in the preheated oven for 25 minutes.
