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Feb 2, 2012

Mediterranean Muffins

When I first saw a version of these muffins floating around Pinterest, I thought they looked and sounded amazeballs. One, because they're muffins (and muffins are ALWAYS good), and two, because they're savory. I'd choose something savory over something sweet to eat any day. 

So, naturally I went out and bought the ingredients to make these bad boys. I also spent 23436 hours googling the conversions for this recipe because it originated from the Hummingbird Bakery in London. Stupid metric system. You know how long it took me to figure out my own country's measuring system when baking?! Never mind Europe's. Ugh. Did you know that there really aren't 100% accurate measurement conversions from metric grams to English cups? Yeah. They've got "close estimations"...without doing a mind boggling amount of math. Talk about by goshing a recipe. Anywho, keeping with the by goshing, I just went ahead and added few of my own ingredients and shoot, even changed the name from Spinach & Cheese Muffins (booorring) to Mediterranean Muffins. Much better.

Mediterranean Muffins
Makes 16 muffins
(my additions/substitutions are in green)

2 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 cup cheddar cheese
1 cup Presidente Herbed Feta, crumbled
1 cups fresh baby spinach, chopped
1 egg
1 cup plus 2 tablespoons skim milk
1 teaspoon garlic powder
1 teaspoon red pepper flakes
2 tablespoons butter
1 small red onion, diced
dash of sea salt

1) Preheat oven to 325°F.
2) While oven is preheating, melt the butter over medium heat then toss in the diced onions. Sauté until translucent. Set aside.
3) In a large bowl, stir together the flour, baking powder, red pepper flakes, garlic powder, cheddar, and feta cheese.
4) In a separate bowl, whisk together the egg and milk, then slowly pour it into the dry ingredients. It's best to stir with a spoon instead of using a hand mixer because the dough does become quite thick. Although, I did snap a wooden spoon in half making these!
6) Stir in the spinach and the cooked onion. Dough will resemble biscuit or scone dough, so this will take some muscle to do! Get your hands dirty if you need to.
5) Line a muffin pan with paper liners. Fill each liner about two-thirds full with dough. Sprinkle sea salt over the top of each muffin cup.
6) Bake for 30 minutes or until golden brown on top. Place muffins on a wire rack to cool.

These muffins are addicting. I caught myself thinking about them while trying to fall asleep the other night. Not a good thing to be thinking about at 11pm...although they would have made one heck of a midnight snack. The texture is not quite that of a normal muffin, per se...it's more dense like a scone would be. Seeing as they are made in muffin pans, the name "muffin" can still be appropriate. Besides, who wants to roll out a batch of scones anyway?

As if these drops of heaven weren't tasty enough on their own, I got the bright idea to warm one up, split it in half, and spread a schmear of basil pesto on top. And then I sprinkled it with a little of the leftover feta I had just hangin' out in the fridge. Oh. My. Dang. Party in my mouth! It's worth buying a jar of pesto just to do that. Next time I make these, I'm adding in a few chopped up sun-dried tomatoes to the mix. Nom nom nom.

I do hope you'll give them a go. They're super easy and super yummy...pretty much all you need to know!


  1. These look fantastic! I'm definitely going to make them!

  2. Yup, I have everything I need to make these (hopefully the feta in my fridge is still good!). IF I can get my house clean today—I absolutely have to stop procrastinating—I'm going to make them. Yum!!!

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