Savory Sun-Dried Tomato And Feta Muffins Recipe
Prep Time:
28 minutes
Cook Time:
15 minutes
Servings:
12 muffins
Ingredients
  • 1 ½ cups 00 flour
  • ¼ teaspoon baking soda
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • Heaping ½ cup chopped, drained sun-dried tomatoes in oil
  • 3 ounces feta, crumbled
  • Heaping ½ cup sliced black olives
  • 2 eggs
  • ½ cup whole milk
  • ¼ cup 2% Greek yogurt
  • ½ teaspoon lemon juice
  • ¼ cup olive oil
  • 2 tablespoons lightly packed basil leaves
Directions
  1. Preheat the oven to 425 F.
  2. Line a 12-cup muffin pan with muffin papers and spray them with a baking spray containing flour.
  3. Stir together the flour, baking soda, salt, and pepper in a large bowl.
  4. Add the sun-dried tomatoes, feta, and olives to the flour mixture and stir well to coat them evenly.
  5. Add the eggs, milk, yogurt, lemon juice, and oil to a second bowl and whisk well.
  6. Tear the basil leaves into pieces by hand and drop them into the egg mixture. Stir to mix.
  7. Add the flour mixture to the bowl of wet ingredients and stir until the batter just comes together. Do not overmix. The batter will be dense, and it's normal if it's lumpy.
  8. Divide the batter evenly among the 12 muffin cups. The cups should each be ¾ full.
  9. Bake the muffins for 15–20 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean or with just a few crumbs clinging to it. Avoid opening the oven during the first 15 minutes of baking time.
  10. Let the pan sit for 5 minutes and then remove the muffins. Let them cool for at least 15 more minutes on a wire rack before serving warm or at room temperature.