Easy to make savoury olive and sun-dried tomato muffins. Lots of flavour for the perfect starter, pintxo, lunchbox idea or a tapas dinner with friends.
My proposal is to make muffins but you can also bake the dough on a rectangular baking mold and make a savoury bread to enjoy with a nice salad.
The best part of these muffins is that they are super easy to make and they stay moist and perfect for 3-4 days.
Need more filling ideas?
You can adjust the ingredients and add your favourite savoury ingredient, here some ideas:
- Ham and cheese
- Blue cheese, pear and walnuts
- Smoked salmon
- Roasted vegetables: pumpkin, broccoli, onion, pepper…
- Feta, jalapeños, sun-dried tomatoes
- …
Need more appetizer ideas? Check here.
Savoury Olive and sun-dried tomato muffins
Course: Appetizers and Snack, Pintxos (Tapas)Cuisine: MediterraneanDifficulty: Easy8
servings10
minutes25
minutesIngredients
100 g wholemeal flour
5 g dry yeast
2 eggs
65 ml olive oil
90 ml milk, room temperature
45 g cheese (parmesan or mozzarella)
100 g leek, chopped
40 g black olives, sliced
35 g sun-dried tomatoes, drained and chopped
1 teaspoon olive oil
1 teaspoon oregano
Salt and pepper
Directions
- Preheat oven to 180ºC/350ºF.
- Brush an 8 hole muffin tin with olive oil.
- Heat 1 teaspoon olive oil on a small pan over medium heat.
- Add chopped leek and cook for 5 minutes until soft and golden.
- Place the flour, yeast, eggs, olive oil and milk in a large bowl.
- Mix all the ingredients with a hand mixer.
- Add cheese, golden leek, black olives, sun-dried tomatoes, oregano, salt and pepper.
- Mix a little bit just to combine the ingredients. 10 seconds with a hand mixer.
- Divide the mixture between the 8 muffin holes (2 tablespoons per hole).
- Bake for 20 minutes or until a toothpick inserted in the centre comes out clean.
- Cool for 10 minutes before serving. Enjoy them!
Notes
- Storage: Allow to cool completely before storing in an airtight container for 3 to 4 days. Keep them in the fridge.
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