Mini olive and rosemary muffins with yoghurt cream and paprika

From the Cucina Veloce e Sana blog. I made smaller muffins and added yoghurt cream and paprika. If you dislike yoghurt's tang, Philadelphia-style cheese works perfectly.
INGREDIENTS FOR 24 MUFFINS
100 g Italian '0' flour
100 g wholemeal flour
2 eggs
100 ml milk
80 ml extra virgin olive oil
70 g pitted Taggiasca olives
20 g Parmigiano
Half a sachet savoury baking powder (8 g)
1 rosemary sprig
Salt
SAUCE
Yoghurt or Philadelphia
Extra virgin olive oil
Salt, pepper, paprika

I crack eggs into a bowl and add milk.

I add oil.

I whisk well.

I put both flours in a bowl.

I add Parmigiano and sifted baking powder.

Salt, and mix the ingredients.

I put olives and washed rosemary needles on a board.

I chop with a knife.

I mix into the flours.

I add the liquid mixture.

I mix quickly to prevent rubbery muffins.

I put paper cases in a muffin tin and fill using two teaspoons.

I bake at 180°C for 10/12 minutes and cool on a rack.

For yoghurt cream, I strained two pots plain yoghurt through a paper filter or fine muslin over a sieve, refrigerated overnight to drain whey, then dressed the fairly firm cream with oil, pepper and salt.

Alternatively, use Philadelphia. I pipe little swirls of cream on each muffin and dust with curry powder.

Excellent with aperitifs. For larger muffins, increase baking to 20/25 minutes.