Mediterranean Savoury Muffins
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
12
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Calories
260 kcal
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Course
Snacks, Baked Goods
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Cuisine
American
Mediterranean Savoury Muffins
Description
This recipe features a muffin batter made from flour, baking powder and soda, salt, eggs, milk, sour cream, vegetable oil, and minced garlic. The wet and dry ingredients are mixed separately and then combined gently before folding in a mix of shredded cheddar, crumbled feta, sliced green olives, sun-dried tomatoes, roasted peppers, and green onions.
The muffins bake until golden with a crusty top and remain soft inside. The combination of cheeses and Mediterranean-style add-ins creates complex savory notes with bursts of saltiness and freshness. The muffins are best served warm to enjoy their texture and melting cheese.
These muffins keep well in an airtight container for several days or can be frozen. Rewarming briefly in the microwave revives their softness and flavor. Variations in add-ins are possible depending on preference, including other fresh herbs or oniony ingredients.
Ingredients
- butter for greasing, or oil spray
Add Ins:
- 2 cups (200g) cheddar cheese , shredded (or other cheese)
- 75g / 2.5oz feta cheese crumbled
- 1/2 cup green olives slices
- 1/2 cup sun-dried tomatoes strips
- 1/2 cup roasted peppers *, drained and chopped (capsicum)
- 1/2 cup green onions *, sliced
Dry Ingredients:
- 2 cups (300g) flour (plain / all purpose flour)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda / bi-carb soda (sub 1 1/2 tsp baking powder)
- 1/2 tsp salt
Wet ingredients:
- 1 egg (large, about 60g / 2 oz)
- 1 cup (250 ml) milk (full or low fat)
- 1/4 cup (60g) sour cream or plain yoghurt (Note 1)
- 1/4 cup (60ml) vegetable oil (or any plain flavoured oil)
- 1 garlic minced, clove
Instructions
- Preheat oven to 180°C/350°F (160°C/320°F fan).
- Brush a 12 hole standard muffin tin generously with butter
- Whisk Dry ingredients in a bowl.
- Whisk Wet ingredients in a separate bowl.
- Pour Wet into the Dry ingredients bowl. Mix 8 times.
- Add cheese, feta, sun dried tomato, capsicum, olives and green onion. Mix as few times as possible just to incorporate remaining bits of flour - no more than 7 big stirs (secret to soft muffs).
- Divide between 12 holes in muffin in (I use an ice cream scooper). Batter should be thick and fill muffin tin slightly mounded (see video)
- Bake for 25 minutes or until the muffins are golden and crusty and spring back when touched in the centre.
- Cool for 10 minutes, then transfer to cooling rack. Serve warm for optimum experience!
Notes
- Add-ins can be substituted with other vegetables or herbs totaling 2¼ to ½ cup, such as leeks, eschallots, or fresh parsley.
- Sour cream can be replaced with a buttermilk substitute made by mixing 1 tsp lemon juice with ¼ cup milk, rested for 10 minutes.
- Store cooled muffins in an airtight container for 3 to 4 days; refrigerate in hot, humid climates to prevent spoilage.
- Muffins do not dry out the day after; warming in the microwave enhances freshness with optional butter.
- These muffins freeze well for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Calories | 260cal | 13% |
| Carbohydrates | 25g | 8% |
| Protein | 10g | 20% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 38mg | 13% |
| Sodium | 522mg | 22% |
| Potassium | 325mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 392IU | 8% |
| Vitamin C | 5mg | 6% |
| Calcium | 231mg | 23% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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