Name: Mediterranean Savoury Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12
Ingredients: Butter or oil spray , for greasing; Add Ins:; 2 cups (200g) cheddar cheese , shredded (or other cheese); 75g / 2.5oz feta , 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 clove , minced

* These ingredients can be substituted with any add-ins of choice, 2 1/4 to 1/2 cups in total. I recommend using 1/4 to 1/2 cup of something oniony or fresh herbs eg onion, leeks, eschallots, green onion (scallions / shallots) or fresh parsley or chives.

1. Sour cream / yogurt - sub 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 (you've just made buttermilk sub!)

2. Storage - allow to cool then keep in an airtight container for 3 to 4 days. If you're in a very hothumid climate place (eg South East Asian), keep them in the fridge (because they are so moist, it can make things grow after a couple of days, sorry to gross you out!)

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! (Also, I would never say no to a little smear of butter but it doesn't need it 🙂 )

They can also be frozen for 3 months.

3. Nutrition per muffin.

Mediterranean Savoury Muffins

Ingredients

Add Ins

Dry Ingredients

Wet Ingredients

Steps

Notes

Nutrition Facts