Muffins with olives and green onions
I can’t even remember how many times I've wanted something to snack on in the evening, when it's already too late to start cooking a proper dinner, but I’m not in the mood for sandwiches either. Many times, these savory muffins have come to my rescue – I've learned from my mistakes, trust me. The first time I made them, they rose too much, overflowed from the molds, and were a bit heavy. Then I cut back on the oil, added less cheese on top, and didn’t bake them as long. Now they turn out just the way I want: fluffy, slightly moist, with a taste of cheese and olives, and a hint of green onion. I believe this is one of the few recipes that has saved me when I had unexpected guests and when I wanted something nice to take with me. I enjoy eating them warm or cold, with yogurt or a spoonful of sour cream. I haven’t met anyone who doesn’t like them.
Let me leave some brief info here, so you know what you're getting into: in total, the whole process takes about 50 minutes including baking and washing dishes (if you move at a decent pace). You’ll get 9 large muffins, about the size of a fist each, maybe 10 if you don’t overload them. The recipe is easy – at most medium in difficulty, if you don’t have two left hands and a mixer that doesn’t give up.
Why do I make them so often? Simple: because I don’t need any weird ingredients, I usually have eggs, a bit of cheese, and some stray olives lying around. Plus, compared to sweet muffins, these work at any time of day, whether for breakfast, as a snack, or if someone drops by unexpectedly. Once, I put the muffins on the table next to some sliced tomatoes, and they all disappeared as if it were a holiday. Another time, I took them to a picnic, and after two hours they were still good, not sticking together or drying out.
Ingredients, so you know exactly and don’t have to turn back:
280 grams of all-purpose flour (about one and a half cups, but it's better to weigh it for accuracy) – this keeps the muffins together
200 ml milk (I use 3.5% for a softer texture, but 1.5% works too)
100 grams sliced olives (I use pitted, either black or green, whatever I have on hand) – they add saltiness and texture
100 grams grated cheese (I use the most basic kind for flavor and a bit of fat)
2 medium green onions, sliced thin – for a fresh flavor, so the muffins aren’t too heavy
2 large eggs (or 3 small) – they bind everything and help with rising
2-3 tablespoons sunflower oil (about 30-40 ml) – for tenderness; without oil, they can be crumbly
1 packet baking powder (10 grams, don’t forget that without it they’ll come out like lumps)
Salt and pepper to taste (I usually add about half a teaspoon of salt, especially since the olives and cheese are already salty)
Now you can get started. I’ll write this down so I don’t forget anything – it’s more about order and attention than technique.
1. First things first, preheat the oven to 180°C – don’t be like me the first time I forgot and found the muffins sitting there useless in the tray.
2. Separate the eggs: yolks in one bowl, whites in another. Beat the whites with a pinch of salt until they form peaks. No need to go overboard; don’t flip the bowl upside down. But it’s clear: they need to be beaten, not just mixed.
3. Mix the yolks with the oil and milk using a fork or whisk. Add the grated cheese, chopped olives (I chop them instead of using pre-sliced ones, as the strips can be a bit awkward), and the thinly sliced green onion. Don’t use a blender on the onion; it ruins the whole charm.
4. Mix the flour separately with the baking powder. Then gradually add it in a "rain" – meaning not all at once, but slowly, to avoid lumps. Here, I use a spatula or wooden spoon, as using a mixer makes the batter heavy and ruins the fluffiness.
5. Finally, gently fold in the beaten egg whites – don’t mix like you’re making soup, but rather fold and incorporate with wide movements, so the air stays in. I’ve rushed this step before and ruined everything; the muffins came out like pancakes.
6. Now taste – here you can add salt and pepper according to your heart’s desire, but be careful with the salt since the olives and cheese are already salty.
7. Prepare the muffin tins – lightly grease them with oil, using a brush or your finger, and dust them with flour if you want to ensure they come out easily. Or, if you have special papers, just put them directly in.
8. Using a spoon, fill the molds about one-third full – don’t fill them to the top, or they’ll rise and overflow (I’ve done that too). On top, sprinkle a little grated cheese, just enough to create a golden crust.
9. Bake in the middle of the oven for about 25-35 minutes. In my regular oven, they’re done in about 28-30 minutes. Anyway, do the toothpick test: insert it, and if it comes out clean, they’re done; don’t torture them any longer.
10. Take them out of the oven, let them rest in the molds for five minutes, then transfer them to a cooling rack or paper, so they don’t get soggy from the steam.
Practical tips, learned the hard way:
- If you leave the muffins in the molds too long after taking them out of the oven, they get soggy on the bottom and develop a wet crust, which isn’t very appetizing. Take them out while they’re still warm.
- Many people add too much filling, making them look like a flour salad. This prevents the muffins from rising nicely and makes them heavy. 100g of olives is sufficient. If you add more, they risk being soft in the middle.
- If you want lighter muffins, you can replace some of the cheese with fresh cheese or even yogurt – they’ll be a bit more moist but still good.
- Make sure the egg whites are at room temperature; they whip up easier.
Substitutions and adaptations:
- Gluten-free: use a gluten-free flour (I’ve tested with the one from Schär, it works fine; they’re not as fluffy, but you won’t notice much difference if you add 1 teaspoon of psyllium).
- Dairy-free: you can swap the milk for almond or oat milk; replace the cheese with a coconut-based vegan cheese (it’s not as tasty, but it works if you have to).
- Green onion: you can use finely chopped red onion or a bit of leeks.
- Oil: I’ve also tried light olive oil, which gives a more “Mediterranean” flavor (if I can say that), but not everyone prefers it.
Variations:
- If you want something heartier, you can add 2-3 slices of ham cut into small cubes or a bit of roasted bell pepper.
- Kid-friendly muffins: no pepper, use milder cheese, possibly a bit of fresh cheese.
- For a stronger flavor, add a finely grated garlic clove or a pinch of oregano to the batter.
Serving ideas:
- Warm with cold sour cream or yogurt, super delicious.
- Sliced and served alongside a salad for a hearty breakfast.
- Next to cream soup, as a savory “bread.”
- For a picnic, wrapped in a napkin (they won’t sweat if you let them cool before wrapping).
- For brunch with poached eggs, surprisingly well-matched.
Common questions I usually get, so I’ll leave answers here:
1. What do I do if I don’t have muffin tins?
Honestly, you can use a small loaf pan or a baking dish, but the baking time will extend by about 10 minutes, and you’ll need to check more frequently. Don’t try in a too shallow tart pan; they won’t rise the same way.
2. Can I make them in advance and freeze them?
Yes, they can be frozen without worry; just put them in well-sealed bags, or they’ll take on a freezer taste. When you want to eat them, let them thaw at room temperature and then pop them in the oven for a bit (5-10 minutes), not in the microwave, as they’ll turn rubbery.
3. What do I do if they don’t rise or come out too dense?
Usually, it’s due to expired baking powder or if you mixed too much after adding the flour and egg whites. Next time, check the baking powder and mix gently with a spatula, not with a mixer.
4. Can I use a different type of cheese instead of cheese?
Yes, I’ve used telemea (but not very salty), brânză de burduf, or even cottage cheese with a bit of parmesan. Just be mindful of the consistency: if the cheese is too soft, you might need to add 10-20g more flour.
5. How can I make the muffins fluffier?
Besides not overloading the filling, it’s important not to overmix the batter after adding the flour and egg whites. Even if it seems not completely homogeneous, that’s okay. And the eggs, as I mentioned, should be at room temperature.
Approximate nutritional values for one large muffin (out of 9): about 210-230 kcal, with 9-10g fat, 7-8g protein, and 27g carbohydrates. The salt content isn’t low, but it’s not excessive if you don’t add more cheese than the recipe says. Thanks to the eggs, cheese, and milk, they’re nourishing, not just “filler.” If you want to make them lighter, reduce the oil to one tablespoon and lower the cheese to 80g, or use skim milk. The fats here aren’t bad; they mainly come from the oil and cheese. If you’re on a low-carb diet, this isn’t the recipe for you, but for a filling lunch or breakfast, it’s really not bad.
How to store and reheat:
After they’ve completely cooled, put them in a closed container or a zip bag. They’ll keep for 2-3 days in the fridge without issues, just don’t stack them while they’re warm, or they’ll stick together. To reheat, it’s best to put them in the oven (150°C, 5-8 minutes), on a rack or in a dish. I don’t recommend the microwave, as they become oily and too soft. If you want to freeze them, let them cool, wrap them well, and they’ll last about a month in the freezer. Thaw them slowly at room temperature, then, if desired, 2-3 minutes in the oven.
That’s it. I usually don’t get to keep them for more than two days because they disappear. If they do remain, honestly, the next day with coffee or tea, they taste even better, as all the flavors settle.
The egg yolks are separated from the egg whites. The yolks are mixed with oil and milk, while the egg whites are whipped with a pinch of salt. In the yolk mixture, grated cheese, finely chopped olives, and thinly sliced green onions are added. Flour mixed with baking powder is also added in a rain-like fashion. Finally, whipped egg whites, salt, and pepper are incorporated. The entire mixture is well combined. The muffin tins are greased with oil, and a spoonful of the batter is placed in each, filling them one-third of the way. Grated cheese is sprinkled on top. They are baked in a preheated oven at medium heat for 25-35 minutes. They can be served both hot and cold. They can be served with sour cream. This recipe yields 9 muffins.
Ingredients: 280 g flour 200 ml milk 100 g sliced olives 100 g cheese 2 green onions 2 eggs 2-3 tablespoons oil 1 pinch of baking powder salt pepper
