Description
These Mediterranean Savoury Muffins are a deliciously cheesy and flavorful snack or light meal option. Packed with cheddar, feta, sun-dried tomatoes, olives, roasted peppers, and green onions, these muffins offer a delightful blend of Mediterranean ingredients in a soft, golden crust. Perfect for breakfast, brunch, or an on-the-go treat, they bake up moist and tender with a crispy top and a rich, savory taste.
Ingredients
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) plain / all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda (or substitute with 1 1/2 tsp baking powder if not using baking soda)
- 1/2 tsp salt
Wet Ingredients
- 1 large egg (about 60g / 2 oz)
- 1 cup (250ml) 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 the oven: Set your oven to 180°C (350°F) or 160°C (320°F) fan-forced to ensure even baking temperature.
- Prepare the muffin tin: Generously brush a 12-hole standard muffin tin with butter or oil spray to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
- Mix wet ingredients: In a separate bowl, whisk the egg, milk, sour cream (or yogurt), vegetable oil, and minced garlic until smooth.
- Combine wet and dry ingredients: Pour the wet mixture into the dry ingredient bowl. Stir gently about 8 times to combine; do not overmix to maintain a light texture.
- Add cheeses and vegetables: Fold in the shredded cheddar, crumbled feta, sun-dried tomatoes, roasted peppers, green olives, and green onions. Mix just 5 to 7 large stirs to incorporate without overworking the batter.
- Portion the batter: Using an ice cream scooper or spoon, divide the thick batter evenly into the prepared muffin tin, slightly mounding the batter in each hole.
- Bake: Place the muffin tin in the preheated oven and bake for approximately 25 minutes, or until the muffins turn golden brown, crusty on top, and spring back when lightly touched in the center.
- Cool and serve: Let the muffins cool in the tin for 10 minutes, then transfer them to a wire rack. Serve warm for the best flavor and texture experience.
Notes
- Use plain or all-purpose flour for best results; whole wheat can be substituted but will alter texture.
- The baking soda can be substituted with baking powder, but adjust quantity as noted.
- Sour cream can be replaced with plain yoghurt if preferred, providing a slight tang.
- Be careful not to overmix the batter after adding the wet ingredients and the mix-ins to keep muffins soft and tender.
- For a gluten-free version, substitute flour with a gluten-free blend and check baking times as needed.
- These muffins are best served warm but can be reheated gently.
