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.
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
1/2 teaspoon Salt
1/4 teaspoon ground black Pepper
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.
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