Ingredients
2/3 cup all-purpose flour
2/3 cup corn flour
1 tablespoon baking powder
1/2 cup olive oil
1/2 cup black olives
4 ounces crumbled goat cheese
4 eggs
1/2 teaspoon salt
1/4 teaspoon ground black pepper
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Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
Standard 12-cup muffin tin for muffins, cupcakes, egg bites
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Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
Standard 12-cup muffin tin for muffins, cupcakes, egg bites
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Preheat oven to 350 degrees Fahrenheit. Grease your muffin tin or line with regular size muffin or cupcake liners and set aside. Press cheese with a fork few times to break down larger pieces. In a medium bowl whisk together the flours, baking powder, salt, and pepper. With an electric mixer, beat the eggs, olive oil and yogurt. Gradually add the dry ingredients into the wet. Beat until combined. With a spatula fold in the cheese, olives, and parsley. Fill the prepared liners three-quarters full with the muffin batter. I used ice cream scoop thingy and works mess-free. Place in the oven and bake until toothpick inserted in center comes our clean, 30-40 minutes. Oven temperatures vary, so keep your eye on those muffins right about the minute 30. If they are nice golden-brown in color they're probably done. Cool for 10 minutes before serving. They are good warm or cold.