Savoury olive and sun-dried tomato muffins

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

Recipe by Enara ParraCourse: Appetizers and Snack, Pintxos (Tapas)Cuisine: MediterraneanDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

25

minutes

Ingredients

• 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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