Description
These Mediterranean Savoury Muffins are deliciously cheesy and bursting with the vibrant flavors of sun-dried tomatoes, feta, olives, roasted peppers, and fresh green onions. Perfectly moist with a golden crust, they make an ideal treat for afternoon tea, a school fete, lunchboxes, or as a make-ahead gift. Simple to prepare and baked to perfection, these muffins offer a savory twist to traditional muffin recipes.
Ingredients
Units
Scale
For Greasing
- Butter or oil spray, for greasing
Cheeses and Vegetables
- 2 cups (200g) cheddar cheese, shredded (or other cheese)
- 75g / 2.5oz feta, crumbled
- 1/2 cup green olives, sliced
- 1/2 cup sun-dried tomatoes, strips
- 1/2 cup roasted peppers (capsicum), drained and chopped
- 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 (or substitute with 1 1/2 tsp baking powder)
- 1/2 tsp salt
Wet Ingredients
- 1 large egg (about 60g / 2 oz)
- 1 cup (250 ml) milk (full or low fat)
- 1/4 cup (60g) sour cream or plain yoghurt
- 1/4 cup (60ml) vegetable oil or any plain flavored oil
- 1 garlic clove, minced
Instructions
- Preheat Oven: Preheat your oven to 180°C/350°F (160°C/320°F fan). This ensures the muffins bake evenly with a nice golden crust.
- Prepare Muffin Tin: Generously brush a 12-hole standard muffin tin with butter or spray with oil to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda (if using), and salt until thoroughly combined.
- Mix Wet Ingredients: In a separate bowl, whisk the egg, milk, sour cream (or yoghurt), vegetable oil, and minced garlic until smooth.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients bowl and mix together with about 8 quick stirs, just until combined. Avoid overmixing to keep muffins tender.
- Add Cheese and Vegetables: Gently fold in the shredded cheddar, crumbled feta, sun-dried tomatoes, chopped roasted peppers, sliced olives, and green onions with no more than 7 big stirs. The goal is to incorporate ingredients while keeping the batter soft.
- Fill Muffin Tin: Using an ice cream scooper or spoon, divide the thick batter evenly among the 12 muffin holes, slightly mounding the batter at the top.
- Bake: Place the muffin tin in the preheated oven and bake for about 25 minutes or until the muffins turn golden brown, form a crust, and spring back when gently pressed in the center.
- Cool and Serve: Let the muffins cool in the tin for 10 minutes before transferring them to a cooling rack. Serve warm for the best flavor and texture.
Notes
- These muffins stay moist and fresh for several days when stored properly, making them perfect for make-ahead meals or gifts.
- They are ideal for afternoon tea, school fetes, lunchboxes, or anytime you want a savory snack rich with Mediterranean flavors.
- You can substitute plain yoghurt for sour cream without affecting the texture or taste.
- Using an ice cream scooper helps portion the batter evenly and keeps muffins consistent in size.
- Do not overmix the batter once cheese and vegetables are added to ensure soft, tender muffins.
Nutrition
- Serving Size: 1 muffin
- Calories: 260
- Sugar: 4g
- Sodium: 522mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 38mg
