Savory Rosemary Feta Olive Muffins
Senses are so incredibly strong. The musty smell of your grandparent’s basement, the smell of your first boyfriend’s cologne or girlfriend’s perfume or the odor of freshly cut grass. The balmy summer heat lingering long beyond the sunset or the crisp late autumn air that causes every hair in your nostril to bristle. I’m amazing at how our senses are like keys to vast memory catalog. My dear friend C has faint memories of her early childhood in Korea, but just one bite of kimchi triggers an indescribably memory for her.
The taste and smell of rosemary and yeast reminds me of Sunday lunches with my family. I have a confession. As much as I love and support local stores, my heart has a special place for the Macaroni Grill restaurant chain. When it wasn’t football season, growing up my family would gather at Romano’s Macaroni Grill and Italian Restaurant. We would break bread over Macaroni Grill’s most fragrant Rosemary Focaccia.
These Savory Rosemary Feta Olive Muffins remind me of the Sunday lunches with my family. This is a quick bread recipe, so you won’t need for the yeast and the dough to proof. The buttermilk and baking powder does this job. However, I recommend using non-stick baking cups. I struggled separating the muffin from the paper. The muffins were so delicious, so here was some gnawing on paper. Paper cups-12, Me-0. Needless to say, I’m using Parchment Baking Cups next time.
A delicious and fragrant Savory Rosemary Feta Olive Muffins. A unique savory muffin that's great for brunch or dinner. If you don't like olives, feel free to omit but add a pinch more salt to the flour mixture.
- 3 cups unbleached all purpose flour
- 1 Tbsp baking powder
- 3/4 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon ground black pepper
- 1/4 cup chopped Kalamata olives, pitted
- .6 oz (3/4 cup) feta, crumbled
- 3 Tbsp Rosemary, divided
- 1 1/4 cup buttermilk
- 3/4 cup non-fat Greek yogurt
- 3 Tbsp butter, melted
- 1 large egg, room temperature
- Adjust the oven rack to the middle position and heat oven to 400F. Butter and prepare 16 cup muffins and line with silicone or Parchment Baking Cups.
- In the large mixing bowl, whisk together flour, baking powder, salt, cayenne and pepper. Stir in feta, 2 Tbsp rosemary and olives until they are coated with flour.
- In a medium mixing bowl, whisk together milk and butter. The milk and butter will curdle; this is normal. Whisk yogurt and egg until near smooth. Gently fold the milk mixture into the flour with a rubber spatula until just combined; do not over mix. The batter will be thick.
- Scoop the batter into the muffin pan, about 4-5 Tbsp per cup. Sprinkle with remaining rosemary. Bake for 20-25 minutes, rotating the pans halfway through baking.
- Let the muffins cool in the pan for 5 minutes before transferring to a cooling rack.
Recipe source: www.seasonandsalt.com
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