----WET MIX----
1 c  Sliced; pitted black olives
3    Eggs
1 ts Chili sauce
1 c  Crumbled feta cheese
1/4 c  Grated parmesan cheese
1 c  Chopped onion
1/4 c  Vegetable oil
1 1/2 c  Milk

-DRY MIX –
3 c Self-raising flour
1 tb Fresh chopped thyme -or-
1 ts Dried thyme

-TOPPING –
1/2 c Grated cheddar cheese
2 -(up to)
3 tb Grated parmesan cheese
5 -(up to)
6 Olives; cut in half

Preheat oven to 400F, grease the pans. Thoroughly combine the wet mix
ingredients in a bowl. Stir in the dry mix until all the ingredients are
well combined. Place the mixture in the pans & sprinkle with combined
topping ingredients. Bake for 25-30 mins. Makes 12. These muffins are a
perfect accompaniment to Caesar or Greek salads & soups. Try them with
grilled fish & salad. Variations:

1. BOF & Sundried Tomato – Add 1/4 cup chopped sundried tomatoes to the wet
mix.

2. BOF & Rosemary – Add 2 Tbsp finely chopped rosemary to the wet mix. Omit
the thyme. Hint: Remove muffins from the pans soon after cooking so they
dont sweat. Do not use muffin papers.