Cheese and Olive muffins
Servings: 9 muffins
Ingredients
- 4 eggs
- 1 ⅓ cup / 200 g feta cheese, crumbled, (see notes)
- ⅞ cup/ 200 g sour cream
- 3 tbsp/ 45 ml olive oil
- 1 tablespoon poppy seeds
- ½ cup/ 100 g green olives, pitted and chopped
- 2 tsp/ 10 g baking powder
- 2 cups/ 240 g flour
- pinch of dried oregano, optional
Instructions
- Preheat oven to 350°F/ 180°C. Line a muffin tin with 9 paper cases.
- In a large mixing bowl beat eggs until foamy.
- Add oil and sour cream and beat again until absorbed. Add cheese, poppy seeds, olives and oregano and mix gently with a rubber spatula until combined.
- Mix the baking powder with the flour in a bowl and then gradually fold them into the batter.
- Spoon the batter into the cups, filling them ¾ of the way full.
- Bake for 20 minutes or until golden brown. Test with a toothpick, inserted in the center of a central muffin: it has to come out clean.
- Let the muffins cool in the tins for 2-3 minutes and then transfer to a rack to cool completely.
Notes
- Instead of feta you can use Bulgarian white cheese which is similar. Cottage cheese and ricotta are also very good options.
- You can make mini muffins instead of large ones. One batch will make about 24.
- For keto version of these muffins you need to substitute the wheat flour with almond flour (same quantity) or coconut flour (¼ cup only). If you use coconut flour, you may increase the quantity of the cheese. Another option would be to use 1 cup almond flour + ¼ cup coconut flour.
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