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Savory Mediterranean Olive Muffins - Kosher Recipe - Mediterranean recipe
I first stumbled on the idea of olive muffins during a visit to my cousin's place in Tel Aviv. She served these alongside a spread of hummus and fresh vegetables, and I couldn't stop eating them. They weren't sweet like the muffins I grew up with, but savory and packed with briny Kalamata olives and fresh herbs. The beauty of these muffins lies in their versatility. You can serve them warm from the oven as part of a dairy breakfast spread, or pack them for lunch with some cheese and tomatoes. I've made them pareve by using olive oil instead of butter, which means they work with meat meals too. The olive oil keeps them incredibly moist, and the chunks of olives give each bite a little burst of Mediterranean flavor. Getting the texture right took me a few tries. The key is not overmixing the batter once you add the flour. I learned this the hard way after making a batch that turned out dense and chewy. Now I fold everything together just until the flour disappears, and the muffins come out light and tender every time. Adding a bit of fresh rosemary makes them smell amazing while they bake. These muffins are perfect for Shabbat morning when you want something special but not too heavy. They also freeze beautifully, so I often make a double batch and save half for busy weekday mornings. Just pop them in the toaster for a minute and they taste freshly baked.
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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

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.