Pizza Muffins

"These savory muffins are great with Italian-type soups such as Pasta e Fagioli, or serve them with unsalted butter and slices of mozzarelle or provolone cheese. From a November 1985 issue of Bon Appetit in a feature that had recipes for "Sweet and Savory Muffins"."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
50mins
Ingredients:
15
Yields:
12 muffins
Advertisement

ingredients

Advertisement

directions

  • Preheat oven to 400 degrees.
  • Generously grease 2 1/2-inch muffin cups or line with paper baking cups.
  • Mix first 6 ingredients in large bowl.
  • Stir in olives and tomatoes.
  • Crush fennel in mortar with pestle; add garlic and oregano and crush to paste, then transfer to medium bowl.
  • Whisk in eggs, then oil, milk and sour cream.
  • Make well in center of dry ingredients; add milk mixture to well and stir into dry ingredients until just blended (batter will be lumpy).
  • Spoon batter into prepared cups, filling each 3/4 full.
  • Bake until muffins are golden brown, 20 to 25 minutes; cool 5 minutes.
  • Turn out of pan and serve warm.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes