Best 4 Savory Muffins With Goat Cheese Rosemary And Kalamata Olives Recipes

SAVORY SAUSAGE, CHEESE AND OAT MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
• In a large bowl, stir together the flour, oats, baking powder, baking soda, salt, garlic powder, and onion powder. In a separate bowl, mix together the melted margarine, egg substitute, and buttermilk. Add the wet ingredients to the dry, and mix until just blended. Fold in the crumbled patties and Parmesan cheese. Spoon into the prepared muffin cups.
• Bake for 8 to 12 minutes in the preheated oven, or until the top springs back when lightly touched. Cool in muffin tins on a wire rack.

SAVORY MUFFINS WITH GOAT CHEESE, ROSEMARY AND KALAMATA OLIVES

Steps:

• Preheat oven to 375 degrees and adjust oven rack to lower-middle position.
• Prepare the first three ingredients and set aside.
• Mix flour, baking powder, baking soda and salt in a medium bowl and set aside.
• In a separate large bowl, beat sugar and butter with an electric mixer til fluffy.
• In a separate bowl, whisk mustard and eggs together.
• Beat the mustard-egg mixture into the sugar and butter mixture until pea-sized lumps form (wet ingredients).
• Stir the Kalamata olives into the wet ingredients.
• Stir the goat cheese and the rosemary into the dry ingredients.
• Alternating by thirds, stir the dry ingredients and the yogurt into the wet ingredients until a very thick batter forms.
• Lightly oil 12 large muffin tins of 1/2 cup capacity or four mini-muffin tins with vegetable oil or spray.
• Divide batter evenly among the cups (a spring-action regular or mini ice cream scoop works). Muffin cups will be full.
• Bake until golden brown about 25 minutes for large muffins or 10-12 minutes for the minis.
• Cool slightly in the pan, then remove and serve!
• ALTERNATE FLAVORING to sub for the first three ingredients are: 1 cup crumbled feta cheese, 1 tablespoon dried oregano and 1/2 cup chopped sun-dried tomatoes. This combo was great, too!

ROSEMARY GOAT CHEESE MUFFINS

Steps:

• In a big bowl cream butter and eggs until very creamy.
• In another bowl combine flour and baking powder. Add to egg mixture alternating with yogurt. Add oil. Mix in well.
• Stir in chopped rosemary and goats cheese. Season with pepper.
• Fill into prepared muffin tins (I used silicone ones). Sprinkle with chopped pistachios.
• Bake at 180°C/350°F in the preheated oven for 25 minutes or until toothpick inserted in the centre comes out clean.
• Enjoy! :).

SAVORY MINI MUFFINS WITH GOAT CHEESE, RED ONION & ROSEMARY RECIPE - (4.3/5)

Steps:

• Preheat oven to 400°F. Lightly coat a mini muffin tin with cooking spray and set aside. Melt butter in a small skillet over medium high. Add onions and sauté until soft, 4 minutes. Remove from heat to let cool. In a large bowl, sift together the flour, baking powder and salt. In a smaller bowl, whisk together the egg, milk and Greek yogurt. Pour wet ingredients into the dry ingredients and gently fold to mix. Do not over mix. Add the onions and rosemary to the bowl; lightly fold them into the mixture. Evenly spoon the batter into 10 muffin tins. Nestle the goat cheese dollops into the batter. Bake for 20 minutes, or until golden brown. Garnish with fresh rosemary and serve immediately.