Recipe: at dinner Muffins with feta cheese and olives

Recipe: at dinner Muffins with feta cheese and olives Delicious, fresh and tasty.

Muffins with feta cheese and olives. Half fill each mould in the muffin tin with the muffin mixture, add one twelfth of the feta mixture to each muffin, then top each with the remaining muffin mixture Feta and olive are a great classic combination, and work really well together in these muffins. You could substitute goat's cheese for the feta if you prefer; they will be just as good. Muffins freeze well, making it easy to defrost a few at a time to add to a meal.

Oh, the joys of the English summer's unpredictable weather!

We recently spent a lovely evening at the Botanic Gardens listening to live music and picnicking in the company of several hundred like-minded folks.

Using olive oil also makes these muffins a great healthy option.

You can have Muffins with feta cheese and olives using 12 ingredients and 3 steps. Here is how you cook it.

Ingredients of Muffins with feta cheese and olives

1. It’s 250 g of whole wheat flour.

2. You need 300 g of feta cheese or anthotyro (traditional fresh cheese).

3. You need 100 g of olives (with the pits removed) cut in pieces.

4. It’s 150 ml of olive oil.

5. You need 1 of little bit of milk (if needed).

6. It’s 300 g of yoghurt  2%.

7. You need 4 of whole eggs.

8. It’s 4 tsp of baking powder.

9. Prepare 2 tsp of baking soda.

10. Prepare 1-2 tsp of salt.

11. You need 2 tsp of oregano.

12. It’s 1 of little bit of butter to grease the tray or muffin paper cups.

Other great options are cottage or ricotta cheese.

If you want to try them in a different way, use grated cheddar or emmental: they will be still great but a bit different.

Have made these muffins had no feta so used grated tasty cheese not the same effect as with the feta but still very taste will be using this as a base for other muffins.

Thanks for your wonderful website and recipes.

Muffins with feta cheese and olives instructions

1. Preheat the oven at about 170°C and place the second oven rack from the bottom..

2. In a bowl mix the flour, the baking powder, the baking soda, the oregano and the salt. In another bowl mix the olive oil, the eggs and the yoghurt. Add all the liquids to the bowl with the flour and with a large spoon we combine them well. If the mixture is too firm add a bit of milk. Then, add the olives and the feta cheese or anthotyro in little cubes, stirring  lightly..

3. Butter the muffin molds or use muffin cups and distribute the mixture so that it fills about  slightly over 2/3 of each cup. Bake for 30’, if the muffins are large και 20’ if you make small ones..

Add the Parmesan and Feta cheese, herbs, olives, spinach and tomatoes and blend well.

Line a muffin tin with muffin cups and spoon the mixture into them.

Measure the flour, baking powder and salt into a large bowl.

Mix the butter, egg and milk together in a jug.

Cut the English muffins into fourths.