Savoury muffins with cherry tomatoes and mozzarella. With a side dish of olives.

Olive and mozzarella savoury muffins

These gorgeous savoury muffins make a delicious snack and look impressive on a party table too. Oozing with the complimentary Mediterranean flavours of mozzarella cheese and olives, they’re also much easier than they look to prepare!

Here, the muffins are made with Fragata Stoneless Manzanilla olives filled with anchovy. The anchovy brings out the flavours beautifully. But if you enjoy these muffins, you might want to experiment with other flavours, such as our olives filled with pimiento pepper for a subtle sweetness.

Serves 6

Prep time 15 minutes

Cook Time 20 minutes

Difficulty Medium

Home » Recipes » Savoury Bakes » Olive and mozzarella savoury muffins

Ingredients

3 medium eggs

100ml milk

200g plain flour

2tsp baking powder

80ml sunflower oil

A pinch of salt

50g grated Parmesan cheese

80g Fragata Anchovy Filled Olives

80g mozzarella, cubed

Method

Heat the oven to 200C/180C fan.

Line a muffin tin with muffin cases.

Sift flour with baking powder and set aside.

Whisk the eggs with milk and add a pinch of salt.

Add the sifted flour and baking powder a tablespoon at a time and whisk until well combined.

Pour in the sunflower oil and stir again.

Fold in the grated Parmesan. Then slice the olives and add to the mix with the mozzarella.

Divide the mixture between the muffin cases and bake for 15-20 minutes until a skewer inserted into the centre of the muffins comes out dry and clean.

Cool on a wire rack. The muffins will keep for 2 days in an airtight container.