|Active dry yeast||1⁄4 Ounce (1 Package)|
|Warm water||1 1⁄4 Cup (20 tbs)|
|Salad oil||2 Tablespoon|
|Instant onion||2 Teaspoon|
|Celery seed||1⁄4 Teaspoon|
|Shredded sharp process cheese||1 Cup (16 tbs)|
|Sifted all purpose flour||3 Cup (48 tbs)|
|Small stuffed green olives||1⁄2 Cup (8 tbs), cut crosswise in half|
Soften yeast in water.
Add next 7 ingredients and 2 cups of the flour.
Beat vigorously, with electric mixer or by hand till smooth, about 2 minutes.
Add remaining flour and continue beating with spoon till smooth, about 1 minute.
Cover and let rise till double (30 to 45 minutes).
Beat batter hard, about 50 strokes.
Spoon into well-greased deep muffin cups, filling about half full.
Press olive half, pimiento side up, in center of each.
Cover and let rise till double (15 to 20 minutes).
Press olive down slightly, but let top show.
Bake in hot oven (425°) for about 10 to 15 minutes, or till lightly browned.
Remove from pans and serve warm.
Serving size: Complete recipe
Calories 2457 Calories from Fat 543
% Daily Value*
Total Fat 95 g146.2%
Saturated Fat 31.5 g157.7%
Trans Fat 0.5 g
Cholesterol 311.5 mg103.8%
Sodium 4962.5 mg206.8%
Total Carbohydrates 317 g105.6%
Dietary Fiber 12.3 g49.3%
Sugars 19.9 g
Protein 73 g146%
Vitamin A 5% Vitamin C 2.8%
Calcium 108.8% Iron 224%
*Based on a 2000 Calorie diet