Savory Muffins With Goat Cheese, Rosemary and Kalamata Olives

READY IN: 55mins




  • Preheat oven to 375 degrees and adjust oven rack to lower-middle position.
  • Prepare the first three ingredients and set aside.
  • Mix flour, baking powder, baking soda and salt in a medium bowl and set aside.
  • In a separate large bowl, beat sugar and butter with an electric mixer til fluffy.
  • In a separate bowl, whisk mustard and eggs together.
  • Beat the mustard-egg mixture into the sugar and butter mixture until pea-sized lumps form (wet ingredients).
  • Stir the Kalamata olives into the wet ingredients.
  • Stir the goat cheese and the rosemary into the dry ingredients.
  • Alternating by thirds, stir the dry ingredients and the yogurt into the wet ingredients until a very thick batter forms.
  • Lightly oil 12 large muffin tins of 1/2 cup capacity or four mini-muffin tins with vegetable oil or spray.
  • Divide batter evenly among the cups (a spring-action regular or mini ice cream scoop works). Muffin cups will be full.
  • Bake until golden brown about 25 minutes for large muffins or 10-12 minutes for the minis.
  • Cool slightly in the pan, then remove and serve!
  • ALTERNATE FLAVORING to sub for the first three ingredients are: 1 cup crumbled feta cheese, 1 tablespoon dried oregano and 1/2 cup chopped sun-dried tomatoes. This combo was great, too!