olive rosemary and parmesan muffins

Serves: 12

Ingredients:
2 1/2 cups whole wheat flour
pinch of salt
¾ cup black olives (pitted and chopped)
2 tablespoons parmesan cheese (grated)
1 tablespoon rosemary (chopped)
2 eggs
1 cup low fat milk
½ cup butter (melted)

Method:
preheat oven to 180°c and line a muffin pan with paper cups.
sift together the whole wheat flour and baking powder. stir in the olives, cheese and rosemary.
whisk together the eggs and milk. combine with dry ingredients.
add the butter and fold in well.
spoon into muffin trays. bake for 20 minutes.
turn out onto a wire rack and cool.