Olive & Artichoke Savory Muffins (using Jen's Splendid mix)

[Linny]

I'm thinking of experimenting with this recipe but subbing regular flour for Jens Splendid Gluten Free Bake Mix. I would also sub the cottage cheese with ricotta. Do you think it will work?

Olive and Artichoke Savory Muffins
Serves 12

1 cup plain cottage cheese
3/4 cup good quality sharp cheddar cheese, freshly grated
1 cup all-purpose flour
1 teaspoon baking powder
1/3 cup green and kalamata olives, chopped
1/3 cup hot marinated artichoke hearts, drained and chopped
6 olives, halved
1 Tablespoon fresh, chopped oregano
1/2 Tablespoon fresh, chopped basil
1/4 teaspoon fresh, chopped rosemary
2 Tablespoon water
4 eggs, lightly beaten
1/2 teaspoon salt
freshly ground black pepper
2 dashes cayenne pepper

Preheat oven to 400F degrees. Use a silicone muffin pan, or grease and flour a muffin tin. These things stick like crazy to traditional paper muffin liners, so be prepared for some intricate peeling work if that is what you use. Foil liners may fare better, but I can’t be sure as I haven’t tested it.

Reserve 1/4 cup of the grated cheddar cheese and the six halved olives. Mix the remaining ingredients all together in a bowl. (Note: the size of the cottage cheese curd will not affect the smoothness of the finished product. I used regular fat, large curd and they turned out very smooth).

Divide mixture evenly into 12 muffin wells (each well should be about 3/4 full). Top with the reserved shredded cheddar cheese, press an olive half into the top of each, and bake for 30-35 minutes, or until the center is set, risen, and golden brown. Serve as warm or at room temperature.

[Jennifer Eloff]

Linny, I would tend to use 1 1/4 cups of the gluten-free bake mix and increase the baking powder to about 1 1/2 tsp. Follow the instructions for the bake mix carefully. Muffins are usually a no-brainer.

[Linny]

Thank You!!

[Barbo]

What a delicous muffin. Let us know how it turns out.

[Linny]

Originally Posted by Barbo

What a delicous muffin. Let us know how it turns out.

I certainly will. Heading to the grocery store today for ingredients!

[PaminKY]

Those sound really good. Please let us know how they turn out.

Pam

[Linny]

Wow, do these smell amazing and I just ate one out of the oven. They are very savory but I think these will be a great alternative to meats and eggs for breakfast for me or even as a side to eggs. I also think that crispy cooked bacon added to the mix before baking would ROCK these. They are very hard to get out of regular muffin tins and I greased the heck out of them. I am sure silicone would be your best bet. Not sure of the carb counts per muffin.

[PaminKY]

One question about this ingredient:

1/3 cup hot marinated artichoke hearts, drained and chopped


Is that hot as in spicy or in temp? I don't know that I've ever seen spicy type artichoke hearts.


Pam

[Linny]

Pam, I have no idea. I just used the small jar of marinated artichoke hearts and drained them.

[Jennifer Eloff]

Looks pretty good! Maybe greased cupcake foil holders placed in the muffin cups would work?

[cookwithme65]

This looks great. I need to get the ingredients for the mix.