Mediterranean Savory Dill and Cucumber Muffins

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


  • ¾ cup Hidden Valley® Greek Yogurt Cucumber Dill
  • 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


  1. 1. Preheat the oven to 375°F. Coat a 12-cup muffin pan with cooking spray.
  2. 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.
  3. 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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