Savory Olive Oil Mini Cupcakes

Preheat oven to 350F/180C.
On a chopping board, chop your olives for the batter and slice the remaining ones for the decorations. Set both aside.
In a mixing bowl, whisk together Eggs, Milk and the Sweet Basil Olive Oil.
Mix in the flour and baking powder.
Fold the chopped Olives and Shredded Cheese. Mix until combined.
Place your Tartlet Flexipan® Tray on the top of your Medium Perforated Baking Sheet.
Using your mini Ladle, scoop the batter into each well of your Flexipan®.
Bake for 12 minutes at 350F/180C. (Every oven heats differently, monitor your muffins from 10min). Now, take your Boursin Cheese out of the refrigerator and open it.
Once your Savory Olive Oil Muffins are out of the oven, let them cool down for about 10min. Then, Unmold onto a cooling rack.
Once your muffins have completely cooled down, fill your Pastry Bag with the softened Boursin Cheese and carefully pipe it into each muffins. Then, add a slice of Olive on top of your Mini Cupcakes. Serve and Enjoy! Bon Appétit!