Savory Olive Muffins with Sun-Dried Tomatoes and Ricotta CheeseMore savory muffin recipes:
3 cups of whole wheat flour
3 1/2 teaspoons of baking powder
3 tablespoons of Italian Seasoning
1 1/2 teaspoons of sea salt
1 teaspoon of crushed red chili flakes
6 sun-dried tomatoes
1/4 cup of grated extra old cheddar cheese
1/3 - 1/2 cup of ricotta cheese
1/3 - 1/2 cup of black olives, pitted and chopped
2 1/2 teaspoons of olive oil
1 1/2 cups of yogurt mixed with 1/2 cup of water (or reserved liquid from the soaked sun-dried tomatoes)
Soak the sun-dried tomatoes in hot water for 20 minutes. Chop into small pieces, and reserve the soaking liquid.
Grease a 12 cup muffin tin.
In a large bowl, combine the flour, baking powder, Italian seasoning, salt, red chili flakes, chopped sun-dried tomatoes, grated cheddar cheese, ricotta cheese, olives and olive oil.
In a small bowl, combine the yogurt and 1/2 cup of water (or 1/2 cup of the reserved sun-dried tomato soaking liquid instead of the water).
Make a well in the center of the flour mixture and pour in the yogurt mixture. Stir until just combined.
Spoon the batter evenly into the prepared muffin cups. Bake in a preheated 375 degree oven for 25 minutes or until the muffins are nicely browned. Cool for a few minutes in the tin and then transfer to a wire rack to cool. Serve warm.
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