Sun Dried Tomato Olive Muffins
Bursting with Mediterranean flavors, these sun-dried tomato olive muffins are the perfect savory treat for any time of day! Made with a blend of all-purpose flour, aromatic dried oregano, and a touch of Parmesan cheese, these muffins are elevated by the bold, salty notes of chopped black olives and the rich sweetness of sun-dried tomatoes. A drizzle of olive oil and a sprinkle of fresh parsley ensure each bite is moist and bursting with freshness. Quick to prepare in just 15 minutes and baked to golden perfection in 20, these muffins are ideal for brunch spreads, picnics, or as a flavorful snack on the go. Pair with a bowl of soup or enjoy them on their own for a Mediterranean-inspired delight.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 tablespoon Granulated sugar
- 1 teaspoon Dried oregano
- 2 large Eggs
- 1 cup Milk
- 0.3 cup Olive oil
- 0.5 cup Sun-dried tomatoes (chopped)
- 0.5 cup Pitted black olives (chopped)
- 0.5 cup Shredded Parmesan cheese
- 2 tablespoons Fresh parsley (chopped)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, combine the all-purpose flour, baking powder, salt, granulated sugar, and dried oregano. Whisk well to evenly distribute the dry ingredients.
In a separate medium bowl, whisk together the eggs, milk, and olive oil until smooth and well combined.
Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture until just combined; the batter will be slightly lumpy.
Add the chopped sun-dried tomatoes, chopped olives, shredded Parmesan cheese, and fresh parsley into the batter. Gently fold until evenly distributed.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
1256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.6 g | 126% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3287 mg | 143% | |
| Total Carbohydrate | 73.2 g | 27% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 43.2 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 238 mg | 18% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 3920 mg | 83% | |
*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.
