Savory Muffins Three Ways

READY IN: 40mins
Recipe by threeovens

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!

Top Review by 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!

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.

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