Black Olive and Feta Cheese Dinner Muffins

Black Olive and Feta Cheese Dinner Muffins

These savory dinner muffins are easy to prepare but not so easy to resist. If you appreciate the perfect pairing of Feta cheese and olives as much as I do, then this is one recipe you are sure to enjoy. They would be an ideal accompaniment to a Mediterranean soup and salad. The smell of these muffins reminded my friend Basil of being in a foreign city surrounded by unfamiliar yet tantalizing aromas.

Black Olive and Feta Cheese Dinner Muffins

Black Olive and Feta Cheese Dinner MuffinsBlack Olive and Feta Cheese Dinner Muffins
Recipe by
Published on March 3, 2008

Easy and delicious savory dinner biscuits with Feta cheese and Kalamata olives baked in muffin trays — a great accompaniment to Mediterranean-themed meals

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Dry ingredients:
  • 3 cups unbleached white flour
  • 1/2 teaspoon sea salt
  • 3 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon paprika
  • 1 tablespoon fresh thyme (1 teaspoon dried)
Wet ingredients:
  • 3 sun-dried tomatoes
  • 3 eggs, beaten
  • 1 cup Kalamata olives, pitted and chopped
  • 1 cup Feta cheese, crumbled
  • 1/4 cup fresh grated Parmesan cheese
  • 1 medium onion, finely chopped
  • 1/4 cup olive oil
  • 1 1 /2 cups milk
  • 1/2 cup fresh grated extra-old Cheddar cheese
  • 3 tablespoons fresh grated Parmesan cheese
  • 1/4 cup Kalamata olives, pitted and chopped
  • Soak the sun-dried tomatoes in a small bowl with enough hot water to cover for 15 minutes. Drain, squeezing out excess liquid, and chop into small pieces. Set aside.

  • Preheat an oven to 400° and butter or grease 18 standard muffin cups.

  • In a large bowl, combine the flour, salt, baking soda, baking powder, paprika and thyme.

  • In another bowl, beat the eggs with a wire whisk. Add the sun-dried tomatoes, olives, sun-dried tomatoes, Feta, Parmesan, onion, olive oil and milk, and stir well to combine.

  • Pour the wet ingredients into the dry ingredients and stir until just combined. Spoon the batter evenly into the prepared muffin cups. Sprinkle each muffin with some of the topping and bake for 20 to 25 minutes or until golden brown. Let the baked muffins sit in the pan for a minute or two, and then transfer to a wire rack to cool.

  • Serve warm or at room temperature.

Makes 18 muffins
Black Olive and Feta Cheese Dinner Muffins


Peter M said...

Lisa, you know I can't find fault with this savory muffin, really I can't.

test it comm said...

Those muffins sound amazingly good!

indosungod said...

Those savory muffins are perfect for breakfast with the cheese and onion can just imagine the taste. I don't much care for the sweet kind for breakfast so this would be perfect.

Those Potato-tempeh hash browns look yum and for breakfast a definite YES!

Valerie Harrison (bellini) said...

Can you Fed-Ex some of those up right away :D....even just one :D These would be so good with their Greek inspired flavours :D

LisaRene said...

Ahh, my perfect food :)

Jen said...

Hi Lisa-- what a great idea. I never really think about making savory muffins (except for corn muffins) but these would be great for dinner...


Gregorio said...

I would have never thought to do some thing like this.I got to try it out thanks for the recipe.

Thistlemoon said...

I am not sure if my last comment went through...I got a weird blogger error message...anyway I was just asking Lisa whether or not you were trying to KILL me with these olive/cheese combinations you've got going on??!! :)

Lisa Turner said...

These truly are amazing Jenn. They didn't last long! Highly recommended to olive and feta fiends.

Anonymous said...

What a great idea--savory muffins! I love breads that have body and lots of added goodies in them. . .these will be perfect, I'm sure.

niki said...

I felt like making savoury muffins but all I have is feta, olives and some tomatoes. All the recipes I could find were with spinach and so on so I thought HOLD ON haha I forgot to come and check your trusted recipe site so of course I found this one and it is perfect as usual.
Thanks Lisa again for your lovely recipe and I am looking forward to book number 2.
x niki