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n Per serve: 882kJ; protein 8g; total fat 10.5g (sat. fat 4.5g); carbs 19g; sodium 428mg; GI estimate medium (does not include ‘to serve’ item)
1. Preheat oven to 180°C. Line 8 mini loaf tins with baking paper. Combine flour, cheese, olives and rosemary in a large bowl.
2. Make a well in centre of flour mixture. Mix oil, mustard and buttermilk in a jug. Add to flour mixture and stir with a fork until combined. Spoon into prepared tins. Sprinkle with extra cheese.
3. Bake for 12-15 minutes or until well risen and golden. Stand on a wire rack for 5 minutes before turning out. Serve warm or cold, topped with extra rosemary sprigs.