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This recipe can be used to make muffins or it will make 2 small loaves of bread. This comes from "The Complete Book of Greek Cooking" (The Recipe Club of Saint Paul's Greek Orthodox Cathedral), and according to the cookbook, it is a specialty from the island of Cyprus.

Olive Muffins

2 cups (1-1/4 pounds) chopped pitted black olives
4 cups all-purpose flour
1 cup grated onion
1-1/2 cups olive oil, plus additional oil to brush muffin tins
3 tablespoons chopped fresh mint, or 2 teaspoons crushed dried mint
2 tablespoons sugar
2 heaping tablespoons double-acting baking powder

Preheat oven to 350F.

Rinse olives and drain. Dry on paper towels.

Combine all ingredients, adding baking powder last.

Brush muffin cups with oil and dust with flour. (Do NOT use paper baking cups.)

Bake for 40 to 45 minutes, or until golden.

Serve warm.

Variation: Recipe can be baked in 9x5 inch loaf pans. Increase baking time by 15 minutes.

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