Savory Mediterranean Muffins are loaded with flavor from olives, sun dried tomatoes, jalapeno peppers and feta that will satiate your taste buds with the combination of savory seasonings and Mediterranean add-ins baked into each warm and fluffy bite.
As it stays fresh for several days, they’re ideal as a food gift, quick breakfast, lunchbox idea, and making ahead for evening snacks with friends or to serve in place of bread rolls at dinner.
WHAT YOU NEED FOR MAKING THESE MUFFINS?
Here’s what you need to make mediterranean muffins.
- Flour – Flour can be plain all purpose flour or wholemeal
- Baking soda and Baking Powder – To make the muffins fluffy and soft
- Sour cream – the sour element in these helps to activate the baking soda to give it a kick start so the muffins are lovely and soft with a tender crumb.
- Olive Oil – oil makes baked goods moist. With all the flavour from the add-ins plus cheese, just using oil in the batter is fine!
- Add ins – use 2 1/4 to 2 1/2 cups of whatever you want. I’ve used feta, olives, sun dried tomatoes and Jalapeno peppers.
- Egg – Room Temperature egg will work good.
- Cheese – I have used shredded cheese. You can used any cheese of your choice
- Milk – You can use Full-fat or low-fat milk.
HOW TO MAKE MEDITERRANEAN MUFFINS?
Preheat oven to 180°C/350°F, grease a 12 hole standard muffin tin generously with butter
Whisk wet ingredients together in a large bowl. Add dry into the wet ingredients bowl and give a quick mix.
Add cheese, feta, sun dried tomato, jalapeno, olives. Mix as few times as possible just to incorporate remaining bits of flour.
Divide between 12 holes in muffin and batter should be thick and fill muffin tin slightly mounded.
Bake for 25 minutes or until the muffins are golden and crusty.
Cool for 10 minutes, then transfer to cooling rack. Serve warm!
TIPS FOR MAKING BEST MUFFINS:
Here are the few tips that keep my muffins best,
- Grease the muffin pan really well before adding the batter.
- Don’t skimp on the add-ins. These muffins are so much better with a bit of add-ins in every bite.
- Take the muffins out of the oven too soon and they will be sticky and uncooked. Bake them too long, and you run the risk of dry muffins.
- Don’t be tempted to over stir the mixture. The mixture should be lumpy, thick and looking very messy. It should only take around 10 strokes with your wooden spoon.
- Sour cream can be substituted with 1 tsp lemon juice plus 1/4 cup milk. Let it stand for 10 minutes then use in place of sour cream in this recipe.
- Unlike most muffins, these don’t dry out the day after so you can eat them at room temperature and they are delish. But if you can pop them in the microwave for 15 seconds, they are even more amazing!
- They can also be frozen for 3 months.
HOW TO BEST STORE SAVOURY MUFFINS?
If you have gone to the effort to make great savory muffins then you want to take the time to make sure you store them properly. Let your muffins cool completely on a wire rack before storing. These stays good at room temperature for 2-3 days and up to a week in refrigerator.
You can also store these savoury muffins in freezer, and if properly frozen they will be good for around 2-3 months. To ensure best quality, individually wrap the muffins in clingfilm or foil and then transfer to ziplock bags or freezer containers.
To reheat – just pop them out of the freezer and place them back in the muffin tin. Reheat at 350F until heated through. Alternatively, allow them to thaw and then reheat them in the microwave.
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Savory Mediterranean Muffins
Ingredients
- 2 cups plain flour 300g
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 large egg approx 60g
- 1 cup 250 ml milk , full or low fat
- 1/4 cup 60g sour cream or plain yoghurt
- 1/4 cup 60ml olive oil (or any plain or flavorless oil)
- 1 garlic clove minced
- 2 cups 200g cheddar cheese , shredded
- 1/2 cup 75g) feta crumbled
- 1/4 cup green olives slices
- 1/4 cup black olives slices
- 1/4 cup sun-dried tomatoes chopped strips
- 1/2 cup jalapeno peppers drained and chopped
Instructions
- Preheat oven to 180°C/350°F, grease a 12 hole standard muffin tin generously with butter
- Whisk wet ingredients together in a large bowl. Add dry into the wet ingredients bowl and give a quick mix.
- Add cheese, feta, sun dried tomato, jalapeno, olives. Mix as few times as possible just to incorporate remaining bits of flour.
- Divide between 12 holes in muffin and batter should be thick and fill muffin tin slightly mounded.
- Bake for 25 minutes or until the muffins are golden and crusty.
- Cool for 10 minutes, then transfer to cooling rack. Serve warm!
Notes
- Grease the muffin pan really well before adding the batter.
- Don’t skimp on the add-ins. These muffins are so much better with a bit of add-ins in every bite.
- Take the muffins out of the oven too soon and they will be sticky and uncooked. Bake them too long, and you run the risk of dry muffins.
- Don’t be tempted to over stir the mixture. The mixture should be lumpy, thick and looking very messy. It should only take around 10 strokes with your wooden spoon.
- Sour cream can be substituted with 1 tsp lemon juice plus 1/4 cup milk. Let it stand for 10 minutes then use in place of sour cream in this recipe.
- Unlike most muffins, these don’t dry out the day after so you can eat them at room temperature and they are delish. But if you can pop them in the microwave for 15 seconds, they are even more amazing!
- They can also be frozen for 3 months.
