These muffins were quite tasty. I’m a big fan of olives, but didn’t find these to have an overwhelming olive taste (so if you don’t like them, don’t be scared; if you do like them, you might add some extra).
Makes 32 muffins: About 217 calories (7 g protein!)
Adapted from The Best Quick Breads by Beth Hensperger
- 6 3/4 cups all-purpose flour
- 6 Tbsp yellow cornmeal
- 2 Tbsp baking powder
- 1 1/2 tsp salt
- 3 cups milk (I used skim)
- 3/4 cup olive oil
- 6 large eggs
- 1 cup pitted black olives, coarsely chopped
- 3/4 cup drained oil-packed sun-dried tomatoes, chopped
- 10 ounces plain goat cheese, cut into 32 pieces and rolled into balls
Preheat oven to 375°F. Grease muffin pans and set aside.
In a large bowl, combine flour, cornmeal, baking powder, and salt.
In a separate bowl, beat the milk, olive oil, and eggs with a whisk until well mixed. Pour the wet mixture into the dry ingredients and stir until ingredients are just combined. Do not overmix! Gently fold in the olives and tomatoes.
Fill muffin cups halfway, place goat cheese ball in center, then spoon more batter over the top until muffin cups are full. Bake in the center of the oven for about 15-20 minutes. A toothpick inserted into the center should come out clean.
Store leftovers in the fridge or freezer.