Bacon, Olive, and Sun-Dried Tomato Savory Muffins
Why not change up your muffin? If you’ve ever had a savory scone or croissant, you’ll understand the delicious concept behind these muffins. Loaded with olives and sun-dried tomatoes, plus crumbled bacon and cheddar cheese, they work as well for a leisurely brunch as they do for an on-the-go mid-day snack.
- 3 Tablespoons Challenge Dairy Butter, melted
- 3 garlic cloves, minced and divided
- 2 ¼ cups all purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 egg
- 1 cup milk
- ¼ cup sour cream
- ⅓ cup vegetable oil
- 2 cups grated cheddar cheese
- 6 strips of cooked bacon, chopped
- ⅓ cup sun-dried tomatoes, chopped
- ⅓ cup kalmata olives, chopped
1Preheat oven to 350ºF.
2Melt butter in a small bowl and add 1 teaspoon of minced garlic.
3Generously butter a 12-cup muffin tin, reserving some butter to brush muffin tops.
4Combine flour, baking powder, baking soda, and salt in a bowl and mix together.
5Combine egg, milk, sour cream, vegetable oil, and garlic in a separate bowl and whisk together.
6Pour wet ingredients into the dry ingredients bowl. Lightly mix together before adding cheese, bacon, sun-dried tomatoes, and kalmata olives. Stir together all of the ingredients as few times as possible, just enough to incorporate flour.
7Divide muffin batter between muffin cups, filling batter to rim of muffin tin.
8Brush tops with butter and bake for about 25 minutes, or until the muffins are golden brown.
9Let muffins cool slightly, then remove from muffin tin and place on cooling rack. Serve warm. (Muffins can also be stored in the refrigerator for several days or frozen for a couple of months.)
!Cheese, bacon, sun-dried tomatoes, or kalamata olives can be substituted for other ingredients. Swiss, feta, diced ham, or cooked vegetables such as spinach and mushrooms are all great options.