This cold weather around here has me craving all the soups, stews, and chili's of the world lately, and what better to go with them all than a good ol' muffin... a dinner muffin, of course. I found myself in the kitchen throwing some things together in a mixing bowl and came up with these delicious muffins.
Not only did we eat them at lunch with a big bowl of tomato soup, but I actually cooked a huge pot of chili and we ate them again at dinner too. Let me just say this... Jason dislikes tomatoes, tomato soup, and olives, but loved these muffins. As for Elijah, he ate 3 of them!
I definitely have plans to make these again, so it's a good thing I actually wrote the recipe down as I went along, huh?
Cheesy Tomato and Black Olive Dinner Muffins
You will need:
- 1 1/2 cups of all purpose flour
- 1/2 cup of quick grits
- 1/4 cup of sugar
- 1 tablespoon baking powder
- 1 egg, beaten
- 1 cup milk
- 1/2 cup tomato soup
- 1/2 teaspoon salt
- 1/2 cup sharp cheddar cheese
- 1/3 cup of sliced black olives
Preheat the oven to 400° and grease a muffin tin. Mix all ingredients, except the olives, in a large mixing bowl. Once everything is mixed well, gently fold in the olives. Spoon into greased muffin tin, filling 2/3 full. Bake for 18 minutes or until a toothpick comes out clean.
Let me know if you try these. I would love to know what you paired them with.
It's NaBloPoMo, which means I will be blogging every day in November. I do hope you will follow along here.