Savory Muffins Three Ways

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!

• Ready In: 40 mins
• Serves: 12
• Yields: 12 muffins or 48 mini

Ingredients

• 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.