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Savory Mediterranean Muffins

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.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Savory Snacks
Cuisine Mediterranean
Servings 12 muffins
Calories 260 kcal

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

  1. Grease the muffin pan really well before adding the batter.
  2. Don’t skimp on the add-ins. These muffins are so much better with a bit of add-ins in every bite.
  3. 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.
  4. 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.
  5. 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.
  6. 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!
  7. They can also be frozen for 3 months.
Keyword Banana Muffins, Mediterranean Muffins, Savory Muffins