Savory muffins with peas, carrots, olives and cheese


For the craving moments ... For "something" more on your table ... For a quick snack at the office or at school ... Why not for breakfast or light lunch ...

I think they could fit in any time or occasion. What I'm talking about? I'm talking about the savory muffins recipe I'll share today.

The first time I made them was for a picnic party, since then they've found their place in our menus. They're easy to make, quick to be done and they disappear in no time.

I'm sure you will love them as we do.



Ingredients, as always, should be in room temperature. Extra care is needed with salt addition, since cheeses and olives are salty enough. If you don't have the time or the desire to do all things from scratch, use -canned peas which you have to drain -packed olives, ready cut in rounds. You could also add some corn kernels. Boil them by yourselves or use canned ones.

Use your imagination and taste and add/remove ingredients accordingly. This batter quantity will give you 18-20 muffins depending on how full you'll have the muffin cups.



Ingredients :

  • 1 cup butter or margarine
  • 250 gr self rising flour
  • 120 gr carrots (grated)
  • 1 1/4 cup milk 
  • 250 gr peas
  • 200 gr olives (pit removed and flesh cut in rounds)
  • 90 gr parmesan (grated)
  • 90 gr emmental (grated)
  • 3 eggs
  • 1 tsp baking powder
  • salt and ground black pepper


Preparation :

  1. Preheat oven at 180C.
  2. Grease the muffin cups and let aside.
  3. Remove pits from olives and cut the flesh in small rounds or roughly chop them.
  4. Blanch peas for 6-7 minutes in salted water. Drain and let aside.
  5. In a bowl combine flour and baking powder.
  6. Beat together eggs, butter and milk.
  7. Add flour and stir till ingredients combined.
  8. Add carrots, cheeses, peas, olives and stir.
  9. Distribute batter in muffin cups filling 2/3 of the cup.
  10. Bake for 40-50 minutes till puffed and golden brown.
  11. Let them cool down a bit and serve.