French Olive Cupcakes with Bacon

French Olive Cupcakes with Bacon

A light lunch with a touch of bacon and a hint of fine wine. This recipe comes with your guarantee of success.


  • All-purpose flour (125 g)
  • Baking powder (1 teaspoon)
  • Eggs (2 pieces)
  • Olive oil (3 tablespoons)
  • White semi-dry wine (1/4 cup)
  • Fine-grain iodized sea salt
  • Grains of colorful peppercorns
  • Dried Herbes de Provence (2 teaspoons)
  • Bacon (100 g)
  • Sun-dried tomatoes (2 tablespoons)
  • Green olives (2 tablespoons)
  • Black olives (2 tablespoons)
  • Butter (2 teaspoons)
  • Grated yellow cheese (100 g)


  1. Prepare the ingredients.
  2. Grease the muffin tin with butter. Sift the flour, add baking powder, a pinch of salt, and mix. Break the eggs and mix them with the flour.
  3. Add olive oil, wine, and knead the dough until smooth. Add drained and sliced olives, sliced sun-dried tomatoes, diced bacon, and grated cheese to the dough. Season with crushed colorful peppercorns and Herbes de Provence, and mix.
  4. Transfer the dough to the muffin tin. Bake in an oven preheated to 180°C until the cupcakes are risen and golden brown (about 20 minutes). Remove the finished cupcakes from the oven and let them cool.
  5. Serve them alone or with a salad with yogurt dressing.

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