2 cups flour
4 tsp baking powder
pinch salt
1/2 cup Chelsea White Sugar
1/4 cup fresh rosemary chopped
1 cup milk
1 egg
100g butter melted
1 cup olives - stones removed and roughly chopped
extra rosemary to sprinkle on top of muffins

Put dry ingredients including rosemary in bowl.
In a separate bowl, mix milk and egg and beat well with melted butter.
Add olives to liquids and stir.
Put liquid mixture into dry ingredients and mix lightly (do not over mix).
Spoon into greased muffin tray and sprinkle with extra rosemary.
Bake for 12 - 15 minutes at 220°C.
Remove from oven and stand for 2 - 3 minutes before cooling on a wire rack.