Olive Oil Rosemary Bread

Recipe courtesy of Matthew Kadey, Muffin Tin Mania.

  • 4 eggs
  • 1/2 cup sugar
  • 2/3 cup extra virgin olive oil
  • 2 tablespoons finely chopped rosemary
  • 1 ½ cup whole wheat pastry flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt


  1. Preheat oven to 325 degrees. Using an electric mixer, beat eggs at high speed for 30 seconds. Add sugar and continue to beat until mixture is very foamy and pale in color. With the mixer running, drizzle in the extra virgin olive oil. Fold in rosemary. In a separate bowl, combine flour, baking powder and salt. Add the dry ingredients to the egg mixture and combine gently.
  2. Divide batter among 12 medium muffin tins. Bake for 25 minutes, or until tops are golden brown and a tester comes out clean.


Time Level Yield
40 minutes Easy 12 muffins