Ingredients
2 cups all-purpose flour
1 tsp baking powder
0.5 tsp baking soda
0.5 tsp salt
1 tbsp fresh dill, chopped
1 tsp dried oregano
1 clove garlic, minced
1 cup buttermilk
0.5 cup olive oil
2 large eggs
0.75 cup crumbled feta cheese
1 cup chopped spinach
0.5 cup chopped kalamata olives
Instructions
Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
In a large bowl, whisk flour, baking powder, baking soda, salt, dill, oregano, and garlic.
In a separate bowl, mix buttermilk, olive oil, and eggs until smooth.
Add the wet ingredients to the dry ingredients. Mix until just combined, then gently fold in feta, spinach, and kalamata olives.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake for 22 minutes or until golden brown and a toothpick inserts clean. Let cool slightly before serving.
Notes
Store in an airtight container at room temperature for up to 2 days or freeze for up to 3 months.
For a lighter texture, use 50% whole wheat flour. Adjust feta quantity to taste.
Ensure oven is fully preheated to prevent under-baking.
- Prep Time: 15
- Cook Time: 22
- Category: Mediterranean Mornings
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 1g
- Sodium: 1000mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg