Savoury Muffins with Feta Cheese Onion and Rosemary
Savoury Muffins with Feta Cheese, Onion, and Rosemary are the perfect blend of hearty flavors and aromatic herbs, making them an irresistible snack or on-the-go breakfast option. These golden, fluffy muffins are infused with the rich, creamy tang of crumbled feta cheese, the subtle sweetness of caramelized red onion, and the earthy aroma of fresh rosemary. With a quick 15-minute prep time and a simple batter that requires no fancy equipment, this recipe is as easy as it is delicious. The addition of olive oil ensures a moist texture, while the delicate balance of black pepper and salt complements the savory ingredients perfectly. Baked to perfection in just 25 minutes, these muffins are a delightful choice for brunch spreads, lunchboxes, or even as an accompaniment to soups and salads. Serve warm or at room temperature, and watch them disappear in no time!
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 2 large Eggs
- 120 milliliters Whole milk
- 80 milliliters Olive oil
- 100 grams Feta cheese, crumbled
- 1 medium Red onion, finely diced
- 1 tablespoon Fresh rosemary, finely chopped
- 10 grams Butter
Instructions
Preheat your oven to 180°C (350°F). Line a 12-cup muffin tin with paper liners or grease the cups lightly with oil or butter.
Heat a small pan over medium heat and melt the butter. Add the diced red onion and sauté for 4-5 minutes until softened and lightly caramelized. Set aside to cool.
In a large mixing bowl, whisk together the flour, baking powder, salt, and ground black pepper.
In a separate bowl, beat the eggs lightly. Whisk in the milk and olive oil until well combined.
Pour the wet ingredients into the dry ingredients and mix gently until just combined. Do not overmix; the batter will be a bit lumpy.
Fold in the crumbled feta cheese, caramelized onions, and chopped rosemary until evenly distributed throughout the batter.
Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.
Remove from the oven and allow to cool in the pan for 5 minutes before transferring the muffins to a wire rack to cool completely.
Serve warm or at room temperature. These muffins are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
Nutrition Facts
Calories |
2040 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.2 g | 155% | |
| Saturated Fat | 36.1 g | 181% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 494 mg | 165% | |
| Sodium | 3159 mg | 137% | |
| Total Carbohydrate | 180.9 g | 66% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 14.8 g | ||
| Protein | 53.1 g | 106% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 744 mg | 57% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 836 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
