Jun 13, 2012

Savory muffins with feta, sun dried tomatoes and black olives

Summer is the time for picnics on the grass, for eating outside with friends. Or at least it should be. Well, the weather has not been very allowing here, we have had some thunderstorms at night, that I actually loved, and clear, sunny mornings. But the sun never makes it to the afternoon, clouds start coming in from one mountain or the other around midday and you never know how long it is going to be before rain starts.

Even though it is no weather for picnics, I decided I would make some picnic food nonetheless. I have put together a refreshing and tasty rice salad, made with brown rice, carrots, zucchini, cilantro and lemon zest and juice; I have been eating caprese salad quite often (not the best picnic food, I know, but still so good) and best of all I baked, for the very first time, savory muffins.

As they were baking they filled the kitchen and living room with an incredible smell everyone in my family was eagerly waiting to grab one, as soon as it would be cool enough to handle, and bite into it! I thought they would be perfect either for an outdoor lunch on the grass or as an appetizer for a summer night dinner inside, maybe when outside the rain is washing away the heat of the day and you can hear it through the open windows.



  • 1 egg
  • 2+1/2 tbsp butter, melted, infused with a few chopped sage leaves
  • 1/4 tsp salt
  • 1/3 cup certosa cheese (it could probably be substituted with cream cheese if you can not find it)
  • 1/2 cup chopped sun dried tomatoes
  • 2 tbsp chopped black olives
  • 1/4 cup grated parmesan cheese
  • 1/4 cup crumbled feta cheese
  • 2 tbsp milk
  • 1/2 tsp baking powder
  • 1/2 cup flour
Preheat the oven to 355°F (180°C). With a spoon cream together in a bowl certosa cheese, egg, melted butter (strained from the sage leaves) and parmesan cheese. Stir in milk. Separately mix flour, baking powder and salt and then incorporate to the wet mixture. Add olives, crumbled feta cheese and chopped sun dried tomatoes and mix well. Butter the muffin pan and evenly distribute the mixture. Bake for about 20 minutes. Let cool and serve lukewarm or cold.

Buon appetito! 

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