Step away from the sweet and embrace the savory! These delightful muffins are a fantastic twist on the classic bake, perfect for those who prefer a savory treat over a sugary one. Packed with the Mediterranean flavors of olives, the sweetness of carrots and red peppers, and the freshness of parsley, they are a wholesome and satisfying snack. Made with rice flour, this recipe is naturally gluten-free, offering a light yet moist crumb. Ideal as an appetizer, a side for soups, or a handy snack for your lunchbox, these muffins are as versatile as they are delicious.
Savory muffins with olives and rice flour
Ingredients for Savory Muffins with Olives and Rice Flour
- 100 g raw carrot
- 100 g red bell pepper
- 50 g green olives
- 1 chicken egg
- 35 g smetana (a type of sour cream)
- 10 g olive oil
- 50 g rice flour
- a pinch of baking soda
- a few sprigs of parsley
- dried thyme and rosemary
- salt to taste
How to Make Savory Muffins with Olives and Rice Flour
In a bowl, mix smetana (a type of sour cream) and cold-pressed olive oil.
Add the grated carrot to the batter.
Dice the bell pepper flesh.
In a bowl, mix the smetana (a type of sour cream) and cold-pressed olive oil. Cold-pressed oil is suitable for baking, especially in savory recipes, but it’s not recommended for frying as it will smoke and burn.
Wash the carrot with a brush, scrape it, and grate it on a coarse grater. Add the grated carrot to the batter.
Cut the red bell pepper in half, remove the stem and seeds, and rinse the pepper halves. Dice the pepper flesh. Add the diced pepper to the bowl.
Add the chopped olives to the other ingredients.
Press the olives with a knife to remove the pits. Finely chop the olives. Add the chopped olives to the other ingredients.
Add two tablespoons of chopped herbs to the batter.
Crack in a chicken egg.
Add the dry ingredients to the bowl with the vegetables.
Finely chop the parsley; you can add both the stems and leaves to the batter. Add two tablespoons of the chopped herbs to the batter.
Crack in a chicken egg. Add salt to taste. Mix the ingredients; the salt will soften the vegetables and draw out their moisture.
Separately, mix the rice flour with a pinch of baking soda. Add the dry ingredients to the bowl with the vegetables. Besides baking soda, you can add a pinch of baking powder to make the muffins fluffier.
You can use fresh herbs or add a dry mix like "Herbes de Provence".
Add a pinch of dried herbs. Thyme and rosemary pair well with carrots and olives. You can use fresh herbs or a dry blend like “Herbes de Provence,” which contains a harmonious mix of different herbs.
Mix the batter well.
Spoon equal portions of the batter into each mold.
Bake the savory muffins for about 20 minutes.
Mix the batter well. If you like spicy food, you can add a bit of hot pepper at this stage or combine it with smoked paprika.
Grease silicone muffin molds with a drop of vegetable oil or use a cooking spray. Spoon equal portions of the batter into each mold. Place the filled silicone molds into a metal muffin tin. This helps prevent the muffins from burning, especially if you are using a gas oven.
Preheat the oven to 180°C (350°F). Place the muffin tin in the preheated oven. Bake the savory muffins for about 20 minutes. Check for doneness with a skewer or by touch – if you press the top and the batter springs back, it’s cooked through. Avoid overbaking, as this will make the muffins dry.
After 5 minutes, remove the muffins from the molds. Serve warm.
Remove the tin from the oven. After 5 minutes, take the muffins out of the molds. Serve warm. They are delicious with pesto sauce.
And there you have it – warm, fragrant savory muffins ready to be enjoyed! These little bites are incredibly delicious on their own, but they truly shine when served with a dollop of pesto, cream cheese, or even some extra smetana. They make a wonderful addition to any brunch spread or picnic basket. Store any leftovers in an airtight container for up to three days; a few seconds in the microwave will bring back their freshly-baked warmth. Feel free to experiment by adding feta cheese or sunflower seeds for extra texture and flavor. Happy baking!
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