Mountain Muffins with Goat Cheese and Black Olives

Mountain Muffins with Goat Cheese and Black Olives

mountain muffins with goat cheese and black olives

When I flip through the pages of The Best of Bosnia & Herzegovina book I get homesick and when I’m homesick I flip through the pages of The Best of Bosnia & Herzegovina book.  Squeezed in there are the colorful pictures from the most amazing places of my home country. (To give you a size comparison, Bosnia is slightly smaller than West Virginia.) There are pictures from the 1984 Winter Olympics, big cities, villages, mountains, rivers, lakes, Adriatic Sea, ancient forests, caves, springs, canyons, vineyards, modern architecture, historical landmarks, pyramids and pilgrim’s destinations like Medjugorje. Heck, if you could just see those pictures you would be homesick too, whether you’re Bosnian or not. I guarantee it.

The pages of a beautiful, snow covered mountain village hold my attention. I daydream about what it would be like to live there, to prepare a meal on a wood stove, to get fresh milk from a mountain goat and to churn butter. OK, that sounds idyllic in theory.  I’m a city girl. I hate getting my milk in winter from the grocery store, much less chasing a goat around. But still…I would like to experience it…for a day. To satisfy the yearning I made these savory muffins and dedicated them to this mountain village that I will most likely never visit. When I thought of goat cheese and olives in my muffins I should’ve shuddered but I imagined their rustic flavor would be just the style of the village people. And they really complement the simple tomato basil soup. Know that you can substitute feta cheese for goat cheese in case you go Blech! at the thought of goat cheese. I happen to love it.

So if you’ll excuse me…I need to spend some time alone with few of those mountain muffins.

mountain village

my hometown Banja Luka

my hometown Banja Luka

 

Ingredients:

Makes 12 muffins

2/3 cup All-Purpose Flour
2/3 cup Corn Flour
1 tablespoon Baking Powder
1/2 cup Greek Plain Yogurt (5.3 oz. tub)
1/2 cup Olive Oil
1/2 cup Black Olives, finely chopped (2.25 oz. can sliced olives – your job is half done)
4 oz. crumbled Goat Cheese (or use Feta cheese)
2 tablespoons chopped fresh Parsley
4 Eggs
1/2 teaspoon Salt
1/4 teaspoon ground black Pepper

 

Directions:

Preheat oven to 350 degrees Fahrenheit. Grease your muffin tin or line with regular size muffin or cupcake liners and set aside.

Press cheese with a fork few times to break down larger pieces. In a medium bowl whisk together the flours, baking powder, salt, and pepper. With an electric mixer, beat the eggs, olive oil and yogurt. Gradually add the dry ingredients into the wet. Beat until combined. With a spatula fold in the cheese, olives, and parsley. Fill the prepared liners three-quarters full with the muffin batter. I used ice cream scoop thingy and works mess-free.

Place in the oven and bake until toothpick inserted in center comes our clean, 30-40 minutes. Oven temperatures vary, so keep your eye on those muffins right about the minute 30. If they are nice golden-brown in color they’re probably done. Cool for 10 minutes before serving. They are good warm or cold and so comforting during the white winter days when you are homesick.

mountain muffins with goat cheese and black olives

mountain muffins with goat cheese and black olives

mountain muffins with goat cheese and black olives

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Mountain Muffins with Goat Cheese and Black Olives

mountain muffins with goat cheese and black olives

Mountain Muffins with Goat Cheese and Black Olives

Rating: 51

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 12 regular size muffins

These savory muffins with robust flavor are perfect along tomato soup.

Ingredients

  • Makes 12 muffins
  • 2/3 cup All-Purpose Flour
  • 2/3 cup Corn Flour
  • 1 tablespoon Baking Powder
  • 1/2 cup Greek Plain Yogurt (5.3 oz. tub)
  • 1/2 cup Olive Oil
  • 1/2 cup Black Olives, finely chopped (2.25 oz. can sliced olives - your job is half done)
  • 4 oz. crumbled Goat Cheese (or use Feta cheese)
  • 2 tablespoons chopped fresh Parsley
  • 4 Eggs
  • 1/2 teaspoon Salt
  • 1/4 teaspoon ground black Pepper

Directions

Preheat oven to 350 degrees Fahrenheit.

Grease your muffin tin or line with regular size muffin or cupcake liners and set aside.

Press cheese with a fork few times to break down larger pieces. In a medium bowl whisk together the flours, baking powder, salt, and pepper. With an electric mixer, beat the eggs, olive oil and yogurt. Gradually add the dry ingredients into the wet. Beat until combined. With a spatula, fold in the cheese, olives and parsley. Fill the prepared liners three-quarters full with the muffin batter. I used ice cream scoop thingy and works mess-free.

Place in the oven and bake until toothpick inserted in center comes our clean, 30-40 minutes. Oven temperatures vary, so keep your eye on those muffins right about the minute 30. If they are nice golden-brown in color they’re probably done. Cool for 10 minutes before serving. They are good warm or cold and so comforting during the white winter days when you’re homesick.

Notes

You can substitute goat cheese with feta cheese

http://all-thats-jas.com/2015/01/mountain-muffins-with-goat-cheese-and-black-olives.html

Related shopping  – clickable photo (affiliate):

 

This recipe was featured on Make it Monday & Funtastic Friday

Looking forward to connecting to you soon.

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Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of the Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates. To learn more about Jas visit her About page.
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16 Comment

  1. Reply
    25 Amazing Muffin Recipes
    March 12, 2017 at 9:16 am

    […] Mountain Muffins with Goat Cheese and Black Olives by yours truly. […]

  2. Reply
    Kristina @ My Own Home Blog
    January 19, 2015 at 7:00 pm

    I love goat cheese so much! These look delicious! πŸ™‚
    Thanks for sharing at Talented Tuesday Link Party!

    1. Reply
      allthatsjas
      January 20, 2015 at 8:26 am

      Thanks Kristina πŸ™‚

  3. Reply
    Funtastic Friday #7 ⋆ olives-n-okra
    January 15, 2015 at 9:49 am

    […] Mountain Muffins with Goat Cheese and Black Olives seems like my kind of food. You should read the post. The photos are beautiful. I’m going to try the muffins this week. […]

  4. Reply
    Ashley ~ 3 Little Greenwoods
    January 14, 2015 at 9:36 pm

    Black olives and goat cheese are my favorites! I know I would adore these muffins. Thank you so much for sharing your recipe and love of your homeland!

    Pinning and sharing everywhere!

    Thank you so much for sharing on Show Me Saturday! Hope to see you again this weekend!
    ~ Ashley

    1. Reply
      allthatsjas
      January 15, 2015 at 7:58 am

      Glad you share my love for goat cheese, Ashley! See you this weekend for sure πŸ˜€

  5. Reply
    Sherry
    January 12, 2015 at 11:49 am

    Great photos. This recipe is my kind of food. Thanks for sharing at Funtastic Friday. Hope to see you again soon.

    1. Reply
      allthatsjas
      January 12, 2015 at 8:08 pm

      Thank you for visiting. Hugs!

  6. Reply
    Katherines Corner
    January 10, 2015 at 11:16 pm

    These are fantastic!!!! Thank you for sharing at the Thursday Favorite Things blog hop. Watch for your feature on Monday xo

    1. Reply
      allthatsjas
      January 11, 2015 at 9:00 am

      Yay! Thank you, gorgeous!

  7. Reply
    Thalia @ butter and brioche
    January 9, 2015 at 3:21 am

    How delicious are these savoury muffins! Anything with goats cheese is an instant winner in my books – so this recipe is perfect for me.

    1. Reply
      allthatsjas
      January 9, 2015 at 8:52 am

      Another goat cheese lover! Yay!!!

  8. Reply
    Caroline @ Shrinking Single
    January 8, 2015 at 6:51 pm

    I just made my first savory muffin and it was so good that I can’t work out why I hadn’t tried them sooner. Will definitely be making these to expand my savory muffin repetoire (from 1 to 2!). The photos of bosnia and herzegovina are just gorgeous. I can see why you get homesick.

    1. Reply
      allthatsjas
      January 8, 2015 at 8:22 pm

      Thanks for stopping by Caroline and for your lovely note! I’m curious what flavor was your savory muffin?

  9. Reply
    Bam's Kitchen
    January 8, 2015 at 8:35 am

    Your savory muffins sound amazing and love all of those delicious shots of goat cheese and olives. Your landscape photo of the mountains were a big inspiration and I am sure you miss them and especially that beautiful blue sky. Happy a super weekend! Take Care, BAM

    1. Reply
      allthatsjas
      January 8, 2015 at 8:40 am

      Aw, thanks Bam! You’re a sweetheart. XOXO

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