1. Set the oven at 250F/120°C (gas mark 4).
2. Butter two individual muffin moulds per person and then sprinkle with flour.
3. Break the eggs into a bowl and add the salt and pepper, whip with an electric whisk until the mixture has risen, then add the thyme, rosemary, cream and olive oil.
4. Sift and incorporate the flour and baking powder, then add the olives blending them in gently with a spatula.
5. Pour the mixture into the buttered and floured moulds and slide them into the oven.
6. Leave to cook until the muffins have risen and turned golden brown (prick with a knife to check they have cooked).
7. Leave the muffins to rest for 5 mins, then remove them from the moulds and leave to cool on a rack.

Chef's Note & Story

Note: Cooking time may vary from 20 to 30 mins depending on your oven