Savory Muffins Three Ways

threeovens's Note:

This is an adaptation of a newspaper recipe. These would be great as mini-muffins for a buffet, as an appetizer, or just an accompaniment to soup, salad or anywhere you'd like to serve a little bread on the side. Note: The nutritional value will be off since the flavor ingredients are listed with the directions. Sorry, but I didn't want all three to run up the calories either!

• Total Time: 40 mins
• Prep Time: 15 mins
• Cook Time: 25 mins

Ingredients:

Serves: 12

Yield: 12.0 muffins ...

• 3 cups flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons sugar
• 10 tablespoons butter, softened
• 1 tablespoon Dijon mustard
• 2 large eggs
• 1 1/2 cups plain yogurt

Directions:

1. Adjust oven rack to lower middle and preheat oven to 375 degrees F.
2. Mix together flour, baking powder, baking soda, and salt in a medium bowl; stir in flavor ingredients of choice (see below).
3. In a large bowl beat sugar with butter until fluffy; add mustard and eggs and beat until small "peas" form. Beat in flour mixture alternating with yogurt, 1/3 at a time. Batter should be thick and smooth.
4. Spray muffin tins (or mini-muffin) with vegetable cooking spray. Fill muffin tins with batter and bake until golden (25 for full size, 10-12 for mini).
5. Flavor ingredients.
6. 1 cup goat cheese, crumbled (4 1/2 oz); 1 tbsp fresh rosemary, minced; 1/2 cup Kalamata olives, chopped. OR.
7. 1 cup feta cheese, crumbled (4 1/2 oz); 1 tbsp dried oregano; 1/2 cup sun dried tomatoes, drained and chopped. OR.
8. 1 cup Parmesan cheese, grated (3 oz); 1/2 cup proscuitto, minced (2 oz); 1 tbsp dried basil.

Reviews

[WinnipegWoman]

We completely enjoyed these muffins. I made the feta/oregano/sundried tomato option and they turned out great. I skipped the mustard as I don't enjoy it. I will definitely be making these again. Thanks for a great recipe!