Mediterranean Savoury Muffins
Prep
15m
Cook
25m
Total
40m
This Mediterranean savory muffin recipe is packed with cheese, feta, olives, sun-dried tomatoes, roasted peppers, and green onions. The muffins are moist and fluffy, with a hint of garlic and a golden-brown crust. Perfect for a quick breakfast or an on-the-go snack.
Ingredients
12 servingsAdd Ins
Dry Ingredients
Wet Ingredients
Steps
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Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
-
Calories 276kcal 13%
-
Fat 16g 24%
-
Saturated Fat 6g 30%
-
Carbohydrates 26g 8%
-
Fiber 1g 4%
-
Sugar 2g 4%
-
Protein 7g 14%
-
Cholesterol 30mg 10%
-
Sodium 395mg 16%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
* 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.
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.
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