Prep 25 mins
Cook 25 mins
These savory muffins are great with Italian-type soups such as Pasta e Fagioli, or serve them with unsalted butter and slices of mozzarelle or provolone cheese. From a November 1985 issue of Bon Appetit in a feature that had recipes for "Sweet and Savory Muffins".
- 2 cups all-purpose flour
- 1⁄4 cup grated parmesan cheese
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 cup chopped pimiento-stuffed green olives
- 1⁄4 cup minced sun-dried tomato packed in oil, drained
- 1 1⁄4 teaspoons fennel seeds
- 1 medium garlic clove
- 1⁄4 teaspoon dried oregano, crumbled
- 2 eggs, room temperature
- 1⁄2 cup olive oil
- 1⁄3 cup milk
- 1⁄3 cup sour cream
- Preheat oven to 400 degrees.
- Generously grease 2 1/2-inch muffin cups or line with paper baking cups.
- Mix first 6 ingredients in large bowl.
- Stir in olives and tomatoes.
- Crush fennel in mortar with pestle; add garlic and oregano and crush to paste, then transfer to medium bowl.
- Whisk in eggs, then oil, milk and sour cream.
- Make well in center of dry ingredients; add milk mixture to well and stir into dry ingredients until just blended (batter will be lumpy).
- Spoon batter into prepared cups, filling each 3/4 full.
- Bake until muffins are golden brown, 20 to 25 minutes; cool 5 minutes.
- Turn out of pan and serve warm.