Savoury mini muffins with Mediterranean flavours of olives, sun-dried tomatoes, pesto and feta cheese are an absolute delight at a picnic, brunch buffet or summer party. Easy to make and packed with fresh herb flavours.
This recipe makes about 12 small to medium-sized muffins or 6 large ones.
You need:
250 ml of Greek yoghurt
3 large eggs
2 tablespoons olive oil
450 ml wheat flour
2 teaspoons of baking powder
1 teaspoon of salt
4 teaspoons of pesto
½ teaspoon black pepper
½ small red onion
150 grams of feta cheese
12 black olives
5 slices of sun-dried tomatoes in oil
How you make them:
Preheat the oven to 200 degrees Celsius.
Diced the feta cheese, chopped the sun-dried tomatoes into smaller pieces, half the olives and f roughly chopped the red onion.
Whisk together the wet ingredients in a bowl; eggs, yoghurt, pesto and olive oil.
Mix the dry ingredients in another bowl; flour, baking powder, salt and black pepper.
Combine the wet and dry ingredients and whisk until the batter is smooth.
Add the chopped onion and sun-dried tomatoes to the mixture.
Divide the batter into small muffin tins, about ¾ the way to the top.
Press down olives and diced feta cheese into each muffin tin.
Bake in the middle of the oven for 20–25 minutes or until completely set in the middle.
Let the muffins cool on a cooling rack.
Enjoy together with a cool drink in the summer sun or a cup of tea in front of the fire.
