Savory Muffins With Goat Cheese Rosemary And Kalamata Olives Recipes

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SAVORY SAUSAGE, CHEESE AND OAT MUFFINS



Savory Sausage, Cheese and Oat Muffins image

A low fat, vegetarian and hearty muffin that is wonderful for breakfast, brunch or snacks.

Provided by Niki

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Savory Muffin Recipes

Time 25m

Yield 12

Number Of Ingredients 12

1 ¼ cups all-purpose flour
¾ cup old-fashioned oats
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
⅓ cup reduced-calorie margarine, melted
½ cup egg substitute
1 cup nonfat buttermilk
3 meatless breakfast patties, cooked and crumbled
2 teaspoons grated Parmesan cheese

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
  • In a large bowl, stir together the flour, oats, baking powder, baking soda, salt, garlic powder, and onion powder. In a separate bowl, mix together the melted margarine, egg substitute, and buttermilk. Add the wet ingredients to the dry, and mix until just blended. Fold in the crumbled patties and Parmesan cheese. Spoon into the prepared muffin cups.
  • Bake for 8 to 12 minutes in the preheated oven, or until the top springs back when lightly touched. Cool in muffin tins on a wire rack.

Nutrition Facts : Calories 129.9 calories, Carbohydrate 15.8 g, Cholesterol 1.8 mg, Fat 4.1 g, Fiber 1.3 g, Protein 6.6 g, SaturatedFat 0.9 g, Sodium 429.4 mg, Sugar 1.4 g

SAVORY MUFFINS WITH GOAT CHEESE, ROSEMARY AND KALAMATA OLIVES



Savory Muffins With Goat Cheese, Rosemary and Kalamata Olives image

Savory muffins to serve with soups, a big salad or on their own for healthy snacking. This recipe was in Pam Anderson's CookSmart column in the USA Weekend paper, Feb 20, 2009. If you want something delectable and nourishing and don't mind messing up four or more different bowls, this recipe is a lucious hit every time. I replace the sugar with agave or leave it out sometimes. These freeze fine, if well-packaged, to add quick pizzazz to a dinner for many or just take one out to reheat solo. I believe this is from her newest (fifth) cookbook called "The Perfect Recipe for Losing Weight and Eating Great". Thank you, Pam!

Provided by VeggieVal

Categories     Quick Breads

Time 55m

Yield 12 large muffins, 12 serving(s)

Number Of Ingredients 12

1 cup crumbled goat cheese (about 4 1/2 ounces uncrumbled)
1 tablespoon minced fresh rosemary
1/2 cup chopped kalamata olive (or other greek black olives)
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons sugar
10 tablespoons butter, softened
1 tablespoon Dijon mustard
2 large eggs
1 1/2 cups plain yogurt

Steps:

  • Preheat oven to 375 degrees and adjust oven rack to lower-middle position.
  • Prepare the first three ingredients and set aside.
  • Mix flour, baking powder, baking soda and salt in a medium bowl and set aside.
  • In a separate large bowl, beat sugar and butter with an electric mixer til fluffy.
  • In a separate bowl, whisk mustard and eggs together.
  • Beat the mustard-egg mixture into the sugar and butter mixture until pea-sized lumps form (wet ingredients).
  • Stir the Kalamata olives into the wet ingredients.
  • Stir the goat cheese and the rosemary into the dry ingredients.
  • Alternating by thirds, stir the dry ingredients and the yogurt into the wet ingredients until a very thick batter forms.
  • Lightly oil 12 large muffin tins of 1/2 cup capacity or four mini-muffin tins with vegetable oil or spray.
  • Divide batter evenly among the cups (a spring-action regular or mini ice cream scoop works). Muffin cups will be full.
  • Bake until golden brown about 25 minutes for large muffins or 10-12 minutes for the minis.
  • Cool slightly in the pan, then remove and serve!
  • ALTERNATE FLAVORING to sub for the first three ingredients are: 1 cup crumbled feta cheese, 1 tablespoon dried oregano and 1/2 cup chopped sun-dried tomatoes. This combo was great, too!

ROSEMARY GOAT CHEESE MUFFINS



Rosemary Goat Cheese Muffins image

These delightful savoury muffins feature fresh rosemary, tangy goat cheese and crunchy pistachios to make a very yummy treat! They go great with hearty soups or as part of a party buffet.

Provided by Lalaloula

Categories     < 60 Mins

Time 35m

Yield 6 muffins

Number Of Ingredients 10

25 g butter (I used a garlic infused one)
2 eggs (medium)
125 g flour
1 teaspoon baking powder
85 g yogurt (low-fat is fine)
1 tablespoon olive oil
1 sprig fresh rosemary, minced
2 tablespoons goat cheese, heaping (cream cheese)
1/8-1/4 teaspoon fresh ground black pepper (to taste)
2 tablespoons pistachios, chopped (preferrably roasted)

Steps:

  • In a big bowl cream butter and eggs until very creamy.
  • In another bowl combine flour and baking powder. Add to egg mixture alternating with yogurt. Add oil. Mix in well.
  • Stir in chopped rosemary and goats cheese. Season with pepper.
  • Fill into prepared muffin tins (I used silicone ones). Sprinkle with chopped pistachios.
  • Bake at 180°C/350°F in the preheated oven for 25 minutes or until toothpick inserted in the centre comes out clean.
  • Enjoy! :).

SAVORY MINI MUFFINS WITH GOAT CHEESE, RED ONION & ROSEMARY RECIPE - (4.3/5)



Savory Mini Muffins with Goat Cheese, Red Onion & Rosemary Recipe - (4.3/5) image

Provided by Dixie8686

Number Of Ingredients 11

1 tablespoon butter
1/3 cup red onion, finely chopped
3/4 cup Gold Medal all-purpose flour
1/2 tablespoon baking powder
1 small pinch coarse salt
1/2 cup milk
1 large egg
1 tablespoon Yoplait plain Greek yogurt
1 tablespoon rosemary, plus more for garnish, freshly chopped
2 ounces softened goat cheese
1 spritz cooking spray

Steps:

  • Preheat oven to 400°F. Lightly coat a mini muffin tin with cooking spray and set aside. Melt butter in a small skillet over medium high. Add onions and sauté until soft, 4 minutes. Remove from heat to let cool. In a large bowl, sift together the flour, baking powder and salt. In a smaller bowl, whisk together the egg, milk and Greek yogurt. Pour wet ingredients into the dry ingredients and gently fold to mix. Do not over mix. Add the onions and rosemary to the bowl; lightly fold them into the mixture. Evenly spoon the batter into 10 muffin tins. Nestle the goat cheese dollops into the batter. Bake for 20 minutes, or until golden brown. Garnish with fresh rosemary and serve immediately.

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