Prep:
10 min
|
Cook:
25 min
Mediterranean Savory Dill and Cucumber Muffins
- Prep: 15 min
- Cook: 26 min
- Total: 41 min
- Servings: 6
Courtesy of Taste of Home
Ingredients (11)
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2 large eggs
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½ cup 2% milk
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¼ cup canola or vegetable oil
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2½ cups all-purpose flour
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1 tablespoon sugar
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¾ teaspoon baking soda
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½ teaspoon salt
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½ cup diced red bell pepper
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½ cup crumbled reduced fat feta cheese
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¼ cup pitted Kalamata olives, chopped
Steps (3)
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Step 1Preheat the oven to 375°F. Coat a 12-cup muffin pan with cooking spray.
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Step 2Combine 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.
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Step 3Bake 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.
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For safe meat preparation, reference the USDA website.
Mediterranean Savory Dill and Cucumber Muffins
- Prep: 15 min
- Cook: 26 min
- Total: 41 min
Ingredients (11)
-
-
2 large eggs
-
½ cup 2% milk
-
¼ cup canola or vegetable oil
-
2½ 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
Mediterranean Savory Dill and Cucumber Muffins
- Prep: 15 min
- Cook: 26 min
- Total: 41 min
- Prep: 15 min
- Cook: 26 min
- Total: 41 min
- Prep: 15 min
- Cook: 26 min
- Total: 41 min
- Prep: 15 min
- Cook: 26 min
- Total: 41 min
- Prep: 15 min
- Cook: 26 min
- Total: 41 min
