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Savory Muffins

Deliciously savory muffins made with sun-dried tomatoes, olives, and feta cheese—perfect for breakfast, brunch, or as a snack!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Brunch, Snack
Cuisine: American, Mediterranean
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
Mix-Ins
  • 1/4 cup sun-dried tomatoes, chopped
  • 1/4 cup olives, sliced
  • 1/2 cup feta cheese, crumbled
  • 1 teaspoon dried oregano
  • 1/4 cup fresh herbs (parsley, basil, or thyme), chopped
Wet Ingredients
  • 3/4 cup milk
  • 1/4 cup olive oil
  • 2 large eggs

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
  2. In a large bowl, mix the all-purpose flour, whole wheat flour, baking powder, and salt.
  3. Stir in the sun-dried tomatoes, olives, feta cheese, oregano, and fresh herbs.
  4. In another bowl, whisk together the milk, olive oil, and eggs.
  5. Pour the wet ingredients into the dry ingredients and mix gently until just combined.
  6. Divide the batter evenly among the muffin cups.
Baking
  1. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  2. Let them cool slightly in the pan before transferring to a wire rack. Serve warm or at room temperature.

Notes

These muffins are versatile and can be paired with salads, yogurt, or bruschetta. They store well in the fridge for up to 5 days, and can be frozen for up to 3 months. Reheat in the oven or microwave for a quick snack.