Parmesan-Rosemary Mini Muffins

Ingredients

• 2 teaspoons double-acting baking powder 
• 0.3 teaspoon cayenne pepper 
• 1 large eggs lightly beaten
• 0.3 cup olive oil extra virgin 
• 2 cups flour all-purpose
• 2 teaspoons rosemary fresh chopped
• 1 cup milk 
• 4 ounces parmesan cheese freshly grated
• 1 teaspoon cracked pepper black
• 0.5 teaspoon salt 

Equipment

• bowl
• oven
• whisk

Directions

1. Preheat oven to 37
2. Line 2 (12-cup) miniature muffin pans with paper liners.
3. Combine first 7 ingredients in a large bowl.
4. Whisk together egg, milk, and oil in a small bowl; stir egg mixture into flour mixture just until blended. (Do not overmix.) Spoon batter by rounded tablespoonfuls into prepared muffin pans.
5. Bake 12 to 15 minutes.
6. Serve immediately.