Olive savoury muffins.

I'm the kind of person who needs to bake things. I don't know what it is, but I get this urge to bake. I can't help it. And when I don't want to make something sweet, I have to make something else.

A little while ago I went to the bakery with my friend and bought a savoury muffin. It was full of pumpkin and roast capsicum and sun-dried tomatoes and olives. Yum.

These savoury muffins aren't quite that full of things, but they still taste great. They're a mix-and-bake sort of a muffin. The cheese on top makes them a little bit tastier. And they're super good straight out of the oven with some homemade relish on the top. These muffins are crumbly and moist.
Here comes lunch!

Olive savoury muffins.
Adapted from Stephanie Alexander's 'The cooks companion' 
Makes 12


220g self-raising flour
3/4 cup milk
1 egg
1/2 cup oil (I used olive)
70g pitted kalamata olives, chopped
1/4-1/2 tsp cayenne pepper
salt and pepper
grated parmesan, to top the muffins

Preheat oven to 180C and grease a muffin tin.
Put flour, cayenne pepper and salt and pepper (to taste) into a large bowl.
Make a well in the centre and pour in milk, oil and the egg.
Mix everything together until just combined.
Fold in the olives.
Spoon into the muffin tins and top with grated parmesan.
Bake for 20-25 mins.