Savory Muffins Three Ways

Total Time
Prep 15 mins
Cook 25 mins

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!

Ingredients Nutrition


  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.
Most Helpful

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!

WinnipegWoman August 24, 2010