Black Olive and Feta Cheese Dinner Muffins

These savory dinner muffins are easy to prepare but not so easy to resist. If you appreciate the perfect pairing of Feta cheese and olives as much as I do, then this is one recipe you are sure to enjoy. They would be an ideal accompaniment to a Mediterranean soup and salad. The smell of these muffins reminded my friend Basil of being in a foreign city surrounded by unfamiliar yet tantalizing aromas.

Black Olive and Feta Cheese Dinner Muffins

Recipe by Lisa Turner Published on March 3, 2008 Easy and delicious savory dinner biscuits with Feta cheese and Kalamata olives baked in muffin trays — a great accompaniment to Mediterranean-themed meals Print this recipe Dry ingredients: 3 cups unbleached white flour 1/2 teaspoon sea salt 3 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon paprika 1 tablespoon fresh thyme (1 teaspoon dried) Wet ingredients: 3 sun-dried tomatoes 3 eggs, beaten 1 cup Kalamata olives, pitted and chopped 1 cup Feta cheese, crumbled 1/4 cup fresh grated Parmesan cheese 1 medium onion, finely chopped 1/4 cup olive oil 1 1 /2 cups milk Topping: 1/2 cup fresh grated extra-old Cheddar cheese 3 tablespoons fresh grated Parmesan cheese 1/4 cup Kalamata olives, pitted and chopped Instructions: Soak the sun-dried tomatoes in a small bowl with enough hot water to cover for 15 minutes. Drain, squeezing out excess liquid, and chop into small pieces. Set aside. Preheat an oven to 400° and butter or grease 18 standard muffin cups. In a large bowl, combine the flour, salt, baking soda, baking powder, paprika and thyme. In another bowl, beat the eggs with a wire whisk. Add the sun-dried tomatoes, olives, sun-dried tomatoes, Feta, Parmesan, onion, olive oil and milk, and stir well to combine. Pour the wet ingredients into the dry ingredients and stir until just combined. Spoon the batter evenly into the prepared muffin cups. Sprinkle each muffin with some of the topping and bake for 20 to 25 minutes or until golden brown. Let the baked muffins sit in the pan for a minute or two, and then transfer to a wire rack to cool. Serve warm or at room temperature. Makes 18 muffins