Olive And Feta Muffins Recipes
OLIVE AND FETA MUFFINS
Make and share this Olive and Feta Muffins recipe from Food.com.
Provided by whisks
Categories < 30 Mins
Time 20m
Yield 24 muffins
Number Of Ingredients 7
Steps:
- Pre-heat the oven to 200°C.
- Combine all ingredients, stirring briefly until just combined. Place mixture into mini muffin tins and bake for about 10 minutes or until cooked.
Nutrition Facts : Calories 69.2, Fat 3.9, SaturatedFat 1.1, Cholesterol 13, Sodium 166.8, Carbohydrate 6.7, Fiber 0.3, Sugar 0.2, Protein 1.9
OLIVE AND FETA PASTA
I whipped up this pasta dish to satisfy a craving for olives and feta cheese. Add artichokes or spinach for variation.
Provided by MISSSMEW2
Categories Pasta and Noodles Noodle Recipes
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain.
- Heat the olive oil in a skillet over medium heat, and saute the garlic 2 minutes. Mix in mushrooms and zucchini. Season with oregano, salt, and pepper. Stir in olives, and cook until heated through. Place pasta in the skillet, toss to coat, and continue cooking about 2 minutes. Top with feta cheese to serve.
Nutrition Facts : Calories 273.5 calories, Carbohydrate 43.5 g, Cholesterol 6.3 mg, Fat 7.4 g, Fiber 9 g, Protein 12.1 g, SaturatedFat 1.9 g, Sodium 242.4 mg, Sugar 2.5 g
OLIVE FETA AND ROSEMARY MUFFINS
Make and share this Olive Feta and Rosemary Muffins recipe from Food.com.
Provided by Crazy Pink Chicken
Categories Breads
Time 25m
Yield 24 muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 180°C Grease 24 mini muffin pans.
- Sift flour, baking powder and salt together into a bowl. Add polenta, olives and garlic and mix well.
- Whisk together milk, oil, egg and chopped rosemary. Add to flour, mix carefully until just combined. Do not over-mix.
- Divide mixture evenly into muffin pans. Lay a small sprig of rosemary on top of each. Bake for 20 minutes or until light golden in colour and cooked when tested. Cool for 5 minutes then turn out onto a wire cake rack to cool completely. Serve warm with butter if desired.
Nutrition Facts : Calories 72.9, Fat 3.2, SaturatedFat 0.7, Cholesterol 10.2, Sodium 145.2, Carbohydrate 9.3, Fiber 0.5, Sugar 0.1, Protein 1.7
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