•1 ½ cups (195g) green olives, pitted and sliced into rings
•½ cup (45g) fresh spring onions, finely chopped
•½ cup (15g) fresh mint, finely chopped
•
½ teaspoon salt
•4 eggs (Medium)
•½ cup (125ml) milk
•½ cup (115ml) olive oil
•½ cup (125ml) orange juice
METHOD
1. Preheat the oven to 180°C (350°F) and line a muffin tin with paper cases for 12-14 cupcakes. In a bowl, sift the flour and baking powder together. Mix and add the olives, spring onions, mint, and salt. Mix well.
2. Place the eggs in the mixer bowl and beat until fluffy. Lower the mixer speed and gradually add the milk and olive oil. Then, add half of the flour mixture, a spoonful at a time.
3. Pour in the orange juice and the remaining flour mixture. Fill the paper cases with the cake batter up to 2/3 full. Bake in the preheated oven for 25 minutes.
