Savoury Olive and sun-dried tomato muffins

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.

Savoury Olive and sun-dried tomato muffins
Savoury Olive and sun-dried tomato muffins

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
Savoury Olive and sun-dried tomato muffins

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.


This post contains affiliate links, which means if you buy something through those links I will receive a small commission at no extra cost for you. Thank you for your support!

Leave a Comment

Your email address will not be published.

*