Description
These Mediterranean Savoury Muffins are deliciously cheesy and packed with vibrant Mediterranean flavors like feta, sun-dried tomatoes, olives, and roasted peppers. Perfectly moist and golden, they make an ideal snack, lunchbox filler, or accompaniment for afternoon tea. Easy to prepare and bake, these muffins stay fresh for several days and are great for gifting or special occasions.
Ingredients
Units
Scale
For Greasing
- Butter or oil spray, for greasing
Cheese 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) 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 flavoured oil
- 1 garlic clove, minced
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F) or 160°C (320°F) for fan-forced ovens to ensure even baking.
- 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, and salt until well combined.
- Mix Wet Ingredients: In a separate bowl, whisk the egg, milk, sour cream (or yoghurt), vegetable oil, and minced garlic thoroughly.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients bowl and gently mix about 8 times until just combined to avoid overmixing.
- Add Cheeses and Vegetables: Fold in the shredded cheddar, crumbled feta, sun-dried tomatoes, chopped capsicum, sliced olives, and green onions. Stir gently with no more than 7 large strokes to keep the batter tender and maintain some flour coating on the ingredients.
- Fill Muffin Tin: Using an ice cream scooper or spoon, divide the thick batter evenly into the 12 muffin holes, slightly mounding each for a rustic top.
- Bake: Bake in the preheated oven for 25 minutes or until the muffins turn golden brown, develop a crusty top, and spring back when lightly pressed in the center.
- Cool and Serve: Allow muffins to cool in the tin for 10 minutes to set, then transfer to a wire rack. Serve warm for the best flavor and texture experience.
Notes
- These muffins are perfect for making ahead as they stay moist and fresh for several days.
- Great as a gift, for afternoon tea, school fetes, or lunchbox treats.
- Use varied cheese types and adjust vegetables to your preference for customized flavors.
- Mixing the batter minimally ensures soft and tender muffins with a light crumb.
- Can substitute sour cream with plain yoghurt for a lighter option.
Nutrition
- Serving Size: 1 muffin
- Calories: 260 kcal
- Sugar: 4 g
- Sodium: 522 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 38 mg
