- 2 cups All Purpose Flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- 1/4 cup chopped, fresh dill
- 1 cup crumbled feta, I prefer sheep's milk feta
- zest from one lemon
- 2 eggs
- 1/3 cup Filippo Berio Organic Extra Virgin Olive Oil
- 1 cup milk
- juice of one lemon
Preheat oven to 375 F and line 12 muffin tins with paper liners or coat very generously with olive oil or nonstick baking spray.
In a large bowl, combine flour, baking powder, baking soda, salt, pepper, lemon zest, and dill. Stir to combine. Add feta crumbles and stir once more.
In another small bowl or spouted measuring cup, combine milk, eggs, lemon juice, and olive oil. Whisk well to combine.
Pour wet ingredients into dry and stir gently to combine. As I always say, do not overmix your muffin batter. I like to use a fork to stir as it is the gentlest method I've found.
Divide batter evenly between 12 muffin liners and top with extra feta crumbles if desired.
Bake in preheated 375 oven for 20 minutes.
- Category: muffins, breads and breakfast
- Method: baking
- Cuisine: American
Keywords: savory muffins, savory olive oil muffins, Easter recipe, springtime baking