Olive Muffins
Description
These Olive Muffins are a hearty, savory treat inspired by traditional Greek baking. The combination of all-purpose flour, grated onion, and plenty of olive oil creates a dense, moist crumb that holds up beautifully to generous chunks of chopped black olives. A touch of fresh mint and sugar balances the saltiness of the olives, resulting in a complex flavor profile that is both comforting and sophisticated. These muffins are incredibly versatile; enjoy them warm from the oven as a snack, serve them alongside soup or salad for lunch, or use them as a unique bread alternative for dinner. They are simple to mix together, requiring no yeast or rising time, making them an accessible recipe for bakers of all skill levels. Perfect for using up extra olives or for a quick vegan-friendly brunch option.Ingredients
Directions
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Preheat your oven to 350&# 194;°F (175ðC).
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Rinse the black olives thoroughly and drain well. Pat them dry with paper towels to remove excess moisture.
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In a large mixing bowl, combine the all-purpose flour, grated onion, sugar, and baking powder.
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Add the olive oil, chopped fresh mint, and dried olives to the dry ingredients.
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Gradually stir in water until a thick, cohesive batter forms. The batter should be moist but not runny.
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Brush the cups of a standard 12-cup muffin tin generously with olive oil. You may also lightly dust them with flour for easier release, though this is optional.
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Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
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Bake for 40 to 45 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
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Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely or serve warm.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 103.2kcal
- % Daily Value *
- Total Fat 1.2g2%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 2.4mg1%
- Total Carbohydrate 24.0g8%
- Dietary Fiber 12.7g51%
- Sugars 11.8g
- Protein 3.4g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store cooled muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. They can also be frozen for longer storage.
Variation: This batter can be poured into greased 9x5-inch loaf pans instead of muffin tins. If using loaf pans, increase the baking time to approximately 50-60 minutes, checking for doneness with a toothpick.
Tip: Do not use paper baking cups for this recipe, as the high oil content can cause them to stick or tear. Greasing the pans directly with olive oil yields the best results.
Ingredient Note: The original ingredient list was incomplete regarding liquid; water is typically used in this traditional Greek recipe to bind the flour and oil. Adjust the amount of water as needed to achieve a batter that holds together but is still spreadable.
