Best Tomato Rosemary Muffins Recipes

MEDITERRANEAN SAVOURY MUFFINS

Mediterranean Savoury Muffins image

Recipe video above. Savoury Muffins are cheesy muffins studded with Mediterranean flavours! These stay moist and fresh for several days, making them ideal for gift, make ahead for for afternoon tea , a school fete, or a lunchbox filler idea.

Provided by Nagi

Time 40m

Number Of Ingredients 16

Ingredients

Butter or oil spray (, for greasing)
2 cups (200g) cheddar cheese (, shredded (or other cheese))
75g / 2.5oz feta (, crumbled*)
1/2 cup green olives slices (*)
1/2 cup sun-dried tomatoes strips (*)
1/2 cup roasted peppers (*, drained and chopped (capsicum))
1/2 cup green onions (*, sliced )
2 cups (300g) flour ((plain / all purpose flour))
1 1/2 tsp baking powder
1/2 tsp baking soda (/ bi-carb soda (sub 1 1/2 tsp baking powder))
1/2 tsp salt
1 egg ((large, about 60g / 2 oz))
1 cup (250 ml) milk ((full or low fat))
1/4 cup (60g) sour cream (or plain yoghurt (Note 1))
1/4 cup (60ml) vegetable oil ( (or any plain flavoured oil))
1 garlic clove (, minced)

Steps:

Preheat oven to 180°C/350°F (160°C/320°F fan).
Brush a 12 hole standard muffin tin generously with butter
Whisk Dry ingredients in a bowl.
Whisk Wet ingredients in a separate bowl.
Pour Wet into the Dry ingredients bowl. Mix 8 times.
Add cheese, feta, sun dried tomato, capsicum, olives and green onion. Mix as few times as possible just to incorporate remaining bits of flour - no more than 7 big stirs (secret to soft muffs).
Divide between 12 holes in muffin in (I use an ice cream scooper). Batter should be thick and fill muffin tin slightly mounded (see video)
Bake for 25 minutes or until the muffins are golden and crusty and spring back when touched in the centre.
Cool for 10 minutes, then transfer to cooling rack. Serve warm for optimum experience!

Nutrition Facts : Calories 260 kcal, Carbohydrate 25 g, Protein 10 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 38 mg, Sodium 522 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

OLIVE, PARMESAN, AND ROSEMARY MUFFINS

Olive, Parmesan, and Rosemary Muffins image

Make and share this Olive, Parmesan, and Rosemary Muffins recipe from Food.com.

Provided by Chef Mommie

Categories Quick Breads

Time 40m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 9

Ingredients

2 1/2 cups self-rising flour
2/3 cup all-purpose flour
1 pinch salt
1 1/4 cups black olives (pitted and chopped)
1/3 cup parmesan cheese (finely grated)
1 tablespoon fresh rosemary (finely chopped)
2 eggs
1 cup milk
1/2 cup unsalted butter, melted

Steps:

Preheat the oven to 425°F
Brush a 12-cup standard muffin pan with melted butter or oil.
Sift the flours and salt into a large bowl. Stir in the olives, parmesan and rosemary.
Make a well in the center.
Whisk eggs and milk together.
Pour the dry ingredients into the well along with the butter.
Stir with a metal spoon until just combined. Do not overmix, the mixture should be lumpy.
Spoon the mixture into the muffin pan, filling each cup about 3/4 full.
Bake for 20 minutes, or until a skewer comes out clean when inserted into the center of a muffin.
Cool the muffins in the pan for 5 minutes before lifting out onto a wire rack.