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Whole Grain Rosemary and Kalamata Olive Muffins

Fresh rosemary and Kalamata olives.  Two of my all-time favorite flavors.  Each is so distinct and flavorful…they can take any ho-hum recipe to an entire new level!

As some of you know, almost all of my meals are based around the premise of Mediterranean cooking.  The ingredients are so simple, FRESH, and healthy — not to mention savory and delicious.  What’s not to love?!  At the heart of many Mediterranean recipes is fresh herbs and olives.  Which, of course bring us back to…

Fresh rosemary and Kalamata olives.  (Swoon!)

Also at the heart of a Mediterranean diet is healthy grains.  This suits me quite well…since….um….I’m pretty much a bread-a-holic.

Fast forward to last night when I stood in the kitchen wondering WHAT to make for dinner.  I was in the mood to experiment.  (I know, I know…aren’t I always when in the kitchen?)  However, even though I was itching to experiment, I was also exhausted.  It had been another long day in another long week…you know the feeling.

I needed comfort.

I needed bread.

And I needed it fast.

That’s when I knew my bread fix must come in the shape of an adorable muffin.  You gotta love muffins:  moist, delectable, and quick!

I grabbed some of my all-time favorite Mediterranean flavors and combined them into what I hoped would be one super amazing muffin!!  I waited anxiously for the kitchen timer to sound.  Oh sure, I acted nonchalant…setting the table, pouring some wine…but inside, all I could think was Oh, pleeeeeeeeeaaaaaaaaaaassssssssssssseeeeeeeee be as wonderful as my hungry mind is imagining!!!

And, oh baby, were they ever.

Isn't the grape tomato just darling?!

Whole Grain Rosemary and Kalamata Olive Muffins


  • 1 1/2 cups whole wheat pastry flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp sea salt
  • pinch of crushed red pepper
  • 4 sprigs of fresh rosemary, chopped
  • 2 zucchini, diced
  • 1 cup crumbled nonfat feta
  • 1/2 cup nonfat Greek yogurt
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup egg whites (or two whole eggs, if you prefer)
  • 18-20 kalamata olives, chopped
  • 12 fresh grape tomatoes

Preheat the oven to 350 degrees F.

Line a muffin tin with paper cups, or coat the muffin tin with nonstick cooking spray.

Combine the  flour, baking powder, baking soda, rosemary (save a bit to sprinkle on top of the muffins just before baking), salt, and red pepper in a large bowl.  Stir to mix well.  Stir in the zucchini and feta.

In another bowl, add the yogurt, olive oil, and egg whites.  Whisk until smooth and frothy.

Add the wet ingredients to the dry and mix just until the dry ingredients are moistened.  Fold in the Kalamata olives.

Fill each muffin cup with the mixture.  Press a grape tomato into the center of each muffin.  Sprinkle the extra fresh rosemary on top of each muffin.  Bake 18-20 minutes until risen and slightly browned.

Prepare yourself for savory, satisfying goodness.

Breath in that fragrant aroma that can only come from fresh rosemary.

Dig in!


About tgilchrist

I'm a sixth grade language arts teacher...not to mention a health nut, world traveler, aspiring author, die-hard romantic, stay-at-home chef, and adoring wife. I also love British television (thanks to my brilliant husband), FRIENDS (I'm slightly [read: completely] obsessed), and all nut butters.

One response »

  1. Pingback: Fresh Mint Chocolate Chip Greek Frozen Yogurt — Take Two! « Meet the Gilchrists

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