Kalamata Olives and Cheese Muffins – Tried and Tasted

Sharing is caring!

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

Tried and Tasted is an event which started by Zlamushka who blogs at Zlamushka’s Spicy Kitchen.

The aim of this event is 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.  To start with I used self rising 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.  Apart from the milk, I had some leftover light cream which I used as well and finally instead of using an onion, I had some spring onions which I used and finally I used more fresh herbs from my pots.

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 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.

Kalamata Olives and Feta Cheese Muffins – Recipe adapted from Lisa’s Vegetarian Kitchen

Preparation time: 30 minutes

Baking time: 25 – 30 minutes

Yields: 24 muffins

Sharing is caring!