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Savory Muffins

Delicious and easy-to-prepare savory muffins made with eggs, natural yogurt, potato, olives, and mortadella, perfect for breakfast or snacks.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 muffins
Course: Breakfast, Snack
Cuisine: Mediterranean
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 large large eggs
  • 0.5 cup natural yogurt If unavailable, Greek yogurt or buttermilk can be used.
  • 1 tablespoon flour All-purpose or whole wheat.
  • 1 teaspoon baking powder
  • 1 medium potato, sliced Choose a waxy variety like Yukon Gold.
  • 1/3 cup green olives, pitted and chopped Black olives can be used for a milder flavor.
  • 3.5 ounces mortadella, diced
  • 2 tablespoons fresh parsley, chopped
  • 1 ounce mozzarella cheese, shredded
  • Salt and black pepper to taste

Method
 

Preparation
  1. Preheat your oven to 356°F (180°C) and prepare a muffin tin by lining it with muffin liners or greasing it lightly.
  2. In a mixing bowl, whisk together the eggs and natural yogurt until well combined.
  3. Add the flour and baking powder to the mixture, stirring until there are no visible dry spots.
  4. Carefully fold in the sliced potato, chopped olives, diced mortadella, parsley, and mozzarella cheese until everything is evenly incorporated.
  5. Season the mixture with salt and black pepper to your taste.
  6. Spoon the batter into the muffin cups, filling each about three-quarters full.
Baking
  1. Bake in the preheated oven for about 15-20 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
  2. Remove from the oven and let the muffins cool in the pan for a few minutes, then transfer them to a wire rack to cool further.

Notes

These muffins are great warm or at room temperature. Can be stored for up to 3 days in the fridge or frozen for later enjoyment.