|Butter||1⁄3 Cup (5.33 tbs)|
|Finely chopped garlic||1 Teaspoon, finely chopped|
|Dried basil||3⁄4 Teaspoon|
|Dried oregano||1⁄4 Teaspoon|
|Dried red pepper flakes||1⁄8 Teaspoon|
|All purpose flour||2 Cup (32 tbs)|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
|Baking powder||1 Tablespoon|
|Milk||1⁄2 Cup (8 tbs) (At Room Temperature)|
|Eggs||2 Large (At Room Temperature)|
|Sliced pitted ripe olives||2⁄3 Cup (10.67 tbs)|
Heat the oven to 400 degrees.
Lightly butter nine 2 5/8 by 1 1/8 inch (6 tablespoon) muffin cups.
Fill any unused cups with water.
Heat the butter, garlic, basil, oregano and red pepper flakes in a skillet until the butter is melted and the garlic has just started to brown.
Remove the pan from the heat and cool for 10 minutes.
Stir together the flour, Parmesan, sugar, baking powder and salt.
In another bowl combine the milk and eggs and then stir in the melted butter mixture.
Make a well in the center of the flour mixture, add the milk mixture and stir just to combine.
Stir in the olives.
Bake for 15 to 20 minutes until a toothpick inserted in the center of one muffin comes out clean.
Remove the tin(s) to a wire rack.
Cool for 5 minutes before removing the muffins from the cups.