Mediterranean Savory Dill and Cucumber Muffins

  • Prep: 15 min
  • Cook: 26 min
  • Total: 41 min
  • Servings: 6
Courtesy of Taste of Home

Ingredients (11)

  • 2 large eggs
  • ½ cup 2% milk
  • ¼ cup canola or vegetable oil
  • cups all-purpose flour
  • 1 tablespoon sugar
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup diced red bell pepper
  • ½ cup crumbled reduced fat feta cheese
  • ¼ cup pitted Kalamata olives, chopped

Steps (3)

  • Step 1
    Preheat the oven to 375°F. Coat a 12-cup muffin pan with cooking spray.
  • Step 2
    Combine the dressing, eggs, milk and oil in a bowl; mix well. Combine the flour, sugar, baking soda and salt in a separate bowl. Stir together the wet and dry ingredients until just moistened. Gently fold in the bell pepper, cheese and olives. Divide the batter evenly among the 12 muffin cups.
  • Step 3
    Bake until the tops of the muffins are lightly browned and a toothpick inserted into the center of each comes out clean, about 25–26 minute. Let stand in the pan 5 minutes then transfer to a wire rack to cool. Serve warm or room temperature.
  • For safe meat preparation, reference the USDA website.

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