Kosher recipes for Shabbat, Yom Tov and every weeknight Meat, dairy and pareve, always clearly marked

Savory Mediterranean Olive Muffins – Kosher Recipe

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Dairy (Milchig)

Savory Mediterranean olive muffins are made with olive oil instead of butter and packed with chopped Kalamata olives, fresh rosemary, chives and optional sun-dried tomatoes. They’re a great addition to a brunch spread with hummus and vegetables.

Tips

Mix the dry and wet ingredients separately, then fold them together just until combined; overmixing makes muffins tough. Pat the chopped olives dry so they don’t add too much moisture. Green olives work for a milder flavor. The olive oil keeps the muffins moist for days.

Kosher Notes

Made with dairy milk, these muffins are dairy; made with unsweetened almond or soy milk, they’re pareve and can be served with a meat meal. Use olives with a reliable hechsher.

Storing

Keep covered at room temperature for 2 days or freeze for 3 months.

Savory Mediterranean Olive Muffins – Kosher Recipe
These savory Mediterranean olive muffins combine briny Kalamata olives with fresh herbs in a tender, pareve batter that's perfect for breakfast or lunch.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: Mediterranean
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 1/3 cup extra virgin olive oil
  • 2 large eggs
  • 1 cup milk or unsweetened almond milk for pareve
  • 3/4 cup Kalamata olives pitted and chopped
  • 2 tablespoons fresh rosemary chopped, or 1 tablespoon dried
  • 1/4 cup fresh chives chopped
  • 1/4 cup sun-dried tomatoes chopped, optional

What I use for this recipe

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Method
 

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with olive oil.
  2. In a large bowl, whisk together flour, baking powder, salt, and black pepper.
  3. In a separate bowl, whisk the olive oil, eggs, and milk until well combined.
  4. Add the chopped olives, rosemary, chives, and sun-dried tomatoes (if using) to the wet ingredients and stir to combine.
  5. Pour the wet ingredients into the dry ingredients. Using a wooden spoon or rubber spatula, fold together just until the flour is incorporated. Don't overmix - the batter should look slightly lumpy.
  6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  7. Bake for 20-22 minutes, until the tops are golden brown and a toothpick inserted in the center comes out clean.
  8. Let cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Notes

These muffins keep well covered at room temperature for 2 days or can be frozen for up to 3 months. To make them pareve, use unsweetened almond milk or soy milk instead of dairy milk. You can substitute green olives for the Kalamata olives if preferred, though they'll be milder in flavor.
Nutrition Facts
12 servings per recipe
Serving size 1 serving
Calories 185
% Daily Value*
Total Fat 9g 12%
Saturated Fat 1.3g 7%
Trans Fat 0g
Cholesterol 31mg 10%
Sodium 425mg 18%
Dietary Fiber 1g 4%
Total Sugars 2g
Protein 4g 8%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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