Greek Muffins with Kalamata Olives and Greek Cheese

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These Greek muffins with Kalamata Olives and Greek Cheese are easy to make and wonderful as a snack to to accompany any meal instead of bread.

Keep a stash for snacking, pop them in lunch boxes or serve a basket of these with dinner!

The reason I made these muffins apart that they immediately draw my attention because of the Greek ingredients used, was to participate in an event called Tried and Tasted.

The aim of this event was to showcase one blog, every month, allowing fellow food bloggers to thoroughly explore the featured blog and choose one or more recipes to “try and taste” in their own kitchens.

Aparna, of My Diverse Kitchen is this month’s host of this event and the featured blog is Lisa’s Vegeterian Kitchen. How can I not participate in an event when both host and featured blog are both dear friends?

I have been following Lisa’s blog for a long time now and it was really difficult for me just to choose only one recipe.

I already had some bookmarked recipes but the one I have chosen to make was with ingredients I already had at home:  Kalamata Olive and Feta Cheese Muffins.

You know me by now that I never stick to recipes but nonetheless, although I did some changes, I believe that the end result is not much different than Lisa’s recipe. 

How I made these Greek Muffins

To start with I used self raising flour, so I left out the baking powder and the baking soda. 

I did not add the sun dried tomatoes as I thought I had some at home but as I had them for quite a long time, I preferred not to use them. 

My daughter doesn’t like olives, so I increased the dose to make some without the olives. 

Apart from feta, I also used some xynomyzithra as well, which is another Greek cheese, so I skipped the cheddar and parmesan. 

If you can’t find xinomyzithra, you can add some ricotta and substitute the milk with Greek yoghurt and lemon juice. In a 200 grams container of yoghurt, add 2 – 3 tablespoons of lemon juice and mix.

Of course if you don’t want to add the ricotta add only feta but don’t add the salt as feta and olives contain enough salt.

Apart from the milk, I had some leftover light cream which I used as well (you can use only milk if you prefer) and instead of using an onion, I had some spring onions which I used.

Finally I used more fresh herbs from my garden.

The muffins were perfect.  I made them yesterday around noon.  For lunch we had some schnitzel with baked potatoes and a salad, so we had a couple of these together with lunch and as I never eat a cooked meal for dinner, I had a couple of these in the evening, with a cup of milk. 

They are perfect for breakfast or brunch or as a snack and although I made 24 there are not many left. 

I certainly will make these again but next time I’ll make sure that I have some sun dried tomatoes to use.

Muffins with Greek Cheeses and Greek Yoghurt

Update, April 2021

These Greek Cheese Muffins will disappear in no time! You can make them in no time and are delicious as all the cheese disappear in the batter making them buttery and golden crispy on and fluffy and moist inside.

As I said above, if you can’t find xinomyzithra, you can add some ricotta and substitute the milk with Greek yoghurt and lemon juice.

Years later, I decided to make these muffins again. Due to the pandemic and after my husband died in November 2020, I now live in Athens,

I haven’t been vaccinated yet so I do all my shopping online. I don’t have a garden so I didn’t have any fresh herbs and as these were not planned ahead, I had no self raising flour, no xinomyithra or olives.

I made a few changes to the original recipe, using three kinds of Greek cheeses, Greek yoghurt, all purpose flour and dried herbs.

However, these turned out even better than the original ones. You just can’t stop by eating only one!

Kopiaste and Kali Orexi!

 

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