Cheese Muffins With Spinach & Black Olives
2 teaspoons baking powder
1/4 teaspoon salt
20 pitted black olives
30g baby spinach leaves, chopped
150g Tatua Cheese Sauce
Preheat the oven to 220°C and grease a medium sized muffin tin with butter.
Sieve together the flour, baking powder and salt into a mixing bowl.
Slice the black olives in half and add to the bowl along with the spinach leaves.
Add the milk and Tatua Cheese Sauce then stir the mix together minimally to combine.
Spoon 10 portions into the muffin tin and bake for 10 - 15 minutes until golden.
Makes 10 medium sized muffins.