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Savory Mediterranean Muffins Recipe Loaded With Sundried Tomatoes, Feta & Olives by Terri Kendrick

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13 days ago

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Sundried tomatoes, feta and black olives are the trifecta of Mediterranean goodness. Savory, salty and a little bit sweet, this Mediterranean combination is the foundation of this yummy muffin recipe inspired by Tastingtable.com.

To make these moist savory muffins you will need 00 flour (see Recipe Notes), baking soda, salt, black pepper, sundried tomatoes in oil, feta cheese (read about the health benefits of feta), black olives, an egg, whole milk, Greek yogurt, lemon juice, olive oil and optional fresh basil. The ingredients are mixed together and baked until tender and golden, about 15 minutes. So quick and easy!

These deliciously satisfying muffins, served warm with a sliver of butter, make a great addition to any lunch or dinner. Or just grab one – at room temperature – as a quick Mediterranean-inspired snack. This muffins would also be a wonderful addition to a charcuterie board.

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Cuisine: Mediterranean
Prep Time: 20 minutes plus time to cool
Cook Time: 15 minutes
Total Time: 35 minutes plus time to cool
Servings: 6

Ingredients

3/4 cup 00 flour
1/8 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 cup chopped sundried tomatoes in oil, drained
3 ounces feta, crumbled
1/4 cup black olives, sliced and drained
1 large egg
1/4 cup whole milk
1/8 cup plain Greek yogurt
1/4 teaspoon lemon juice
1/8 cup olive oil
sprinkle of dried or chopped fresh basil (optional)

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Recipe Notes

00 flour is a finely ground Italian flour. You can substitute bread flour if you can’t find it.

Instead of sundried tomatoes in oil, I added a splash of olive oil to regular sundried tomatoes.

Add some garlic to amp up the Mediterranean flavor.

Avoid opening the oven during the first 15 minutes of baking time.

Here’s how to make it:

Mix the flour, baking soda, salt, and black pepper together. Add the sundried tomatoes, feta and olives to the dry mixture and blend well.
In a separate bowl, whisk together the eggs, milk, yogurt, lemon juice, and oil. Add the basil, if desired.
Blend the wet ingredients with the dry ingredients and stir. The batter will be dense, and slightly lumpy. Do not over-stir.
Line a 6-muffin tin with paper muffin cups and coat with nonstick cooking spray. Divide the batter evenly among the cups. Each of the cups should be about three-quarters full.
Place in a preheated 425-degree F oven and bake for 15 to 20 minutes, or until the tops are starting to brown and a toothpick comes out clean.
Let the pan sit for about 5 minutes and then remove the muffins. Let them cool for at least 15 more minutes on a wire rack before serving warm or at room temperature.

Nutrition Facts Per Serving

Calories: 214

Total Fat: 15.1g

Saturated Fat: 8.6g

Cholesterol: 107mg

Sodium: 931mg

Total Carbohydrate: 9.5g

Dietary Fiber: 1.3g

Total Sugars: 4.4g

Protein: 11.1g

Vitamin D: 8mcg

Calcium: 283mg

Iron: 2mg

Potassium: 241mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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