Savory Olive Muffins with Sun-Dried Tomatoes and Ricotta Cheese

Savory biscuits and muffins are an ideal solution for filling out a meal to share with friends. I served these flavorful olive muffins with sun-dried tomatoes and ricotta and Cheddar cheese with spicy green lentils and yellow plit peas for a most satisfying meal.

Savory Olive Muffins with Sun-Dried Tomatoes and Ricotta Cheese

Recipe by Lisa Turner Published on February 13, 2009 Moist savory dinner muffins loaded with olives, sun-dried tomatoes and cheese Print this recipe Ingredients: 6 sun-dried tomatoes 3 cups whole wheat flour 3 1/2 teaspoons baking powder 3 tablespoons Italian seasoning 1 1/2 teaspoons sea salt 1 teaspoon crushed red chili flakes 1/4 cup fresh grated extra-old Cheddar cheese 1/3 cup ricotta cheese 1/3 cup black olives, pitted and chopped 2 1/2 teaspoons olive oil 1 1/2 cups yogurt Instructions: Soak the sun-dried tomatoes in 1 cup of hot water for 20 minutes. Drain, reserving the soaking water, and chop into small pieces. Set the water and chopped tomatoes aside. Grease a 12 cup muffin tin and preheat an oven to 375°. In a large bowl, combine the flour, baking powder, Italian seasoning, salt, red chili flakes, chopped sun-dried tomatoes, grated Cheddar cheese, ricotta cheese, olives and olive oil. In a small bowl, combine the yogurt and 1/2 cup of the reserved sun-dried tomato soaking water. Make a well in the center of the flour mixture and pour in the yogurt mixture. Stir until just combined. Spoon the batter evenly into the prepared muffin cups. Bake for 25 minutes or until the muffins are nicely browned. Cool for a few minutes in the tin and then transfer to a wire rack to cool. Serve warm. Makes 12 muffins

More savory muffin recipes:
Roasted Red Pepper and Goat Cheese Muffins
Savory Dill Ricotta Muffins
Cornmeal Muffins