Savory olive thyme muffins in miniature form.
I’m stopping in today to share these mini olive thyme muffins with you because I just couldn’t let the week go by without passing the recipe for these along.
You may be saying to yourself “I can’t even think of baking another thing right now” but not to worry these little muffins are no effort at all and well worth turning on the oven for.
There’s no long list of ingredients or complicated preparation involved, just chop, whisk and pour and into the oven they go. The little olive and fresh thyme studded muffin tops pop and puff up in the heat of the oven and take on a light golden hue.
Olive oil keeps these mini muffins superbly moist and imparts a peppery and herbaceous undertone. Bits of finely chopped black olives and fresh thyme leaves add an extra layer of salty, herbal olive flavor. I’m partial to them with an added crumbling of sheep’s milk feta and would suggest you add some to the batter if you are so inclined but that’s entirely optional.
Light and moist with a tender crumb they make an excellent accompaniment to a glass of bubbly as an appetizer, fit right in on a buffet table, and are made for picnics or serving alongside a bowl of soup or salad. The hardest part is waiting for them to cool before popping one into your mouth.
Wishing you all a Joyous 2014!
Gluten-Free Olive Thyme Mini Muffins (Paleo)
Gluten-free mini muffins studded with bits of chopped black olives, fresh thyme and salty feta cheese.
Ingredients
- ¼ cup/32g arrowroot
- ¼ cup/ 30g coconut flour
- ¼ tsp grain-free baking powder
- 60g (about 16 olives) black pitted kalamata olives
- 1 small garlic clove, finely minced
- 4 to 5 small branches of fresh thyme, stems removed
- ⅛ tsp sea salt
- 4 Tablespoons/60ml extra virgin olive oil
- 4 large eggs
- 1 oz sheep’s milk feta, crumbled (optional, omit for Paleo)
Instructions
- Pre-heat oven to 375 degree F. Line a mini muffin tin with paper liners or grease lightly with oil. (I used mini muffin liners that hold 1oz)
- In a small bowl combine the arrowroot with the coconut flour and baking powder and whisk to combine. Set aside.
- Finely chop the olives along with the garlic, fresh thyme leaves and salt running your knife multiple times through and smashing the mixture lightly with the side of the blade. Set aside.
- In a medium sized bowl whisk together the olive oil and eggs until well combined.
- Add the olive mixture and whisk again. Add the flour mixture and whisk until thoroughly combined and you have a loose batter. Add in crumbled feta if using and stir again.
- Pour batter into the lined or greased muffin cups and bake for about 14-16 minutes until the tops are just lightly golden. (If you are making bigger muffins the baking time will be longer. Start checking at 14 minutes and remove them from the oven when the tops are cracked and golden.)
- Remove from oven and set to cool on a wire rack.
Notes
Gluten-Free, Grain-Free, Vegetarian, Nut-Free, Paleo, Dairy-Free (omit feta cheese for paleo and dairy-free)
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 138Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 43mgSodium: 56mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 2g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Cherina Clairmont says
Giving this a go right now. Using a "muffin top" pan to make scones. Instead of baking powder, I used 1/8tsp cream of tartar and a fraction 1/16tsp of baking soda. Just cant do gluten free baking power as I can't having corn. Looking forward to the outcome in 5 minutes here. 🙂
Going to try the olive and thyme pizza next!!
Nutmeg Nanny says
Oh goodness, these look so perfect! I cannot wait to taste them 🙂
Stacy | Wicked Good Kitchen says
Love these muffins with the olives, feta and herbs! And, I love baking with olive oil. Just baked a chocolate cake using it, in fact. Cannot wait to make these. Yum! Warmest wishes to you and yours for a happy, healthy and prosperous New Year, Sylvie! xo
Joye says
Can I substitute something else for the arrowroot? I am on a low carb diet, but these muffins sound great.
Sylvie says
Yes you can use all coconut flour but I'd reduce the amount slightly since it absorbs so much moisture, I'd try it with 1/3 cup of coconut flour instead. Hope that helps!
Jeanette | Jeanette's Healthy Living says
Love the sound of these little savory muffins Sylvie - Happy New Year!
Monet says
These look beautiful. My husband LOVES olives, so this would be a nice treat to send him back to work with. Thank you for sharing!
Irina @ wandercrush says
These look so tiny and perfect. I would never have guessed they're gluten-free, and I can already say before making them that I love the savoury flavour profile. Definitely bookmarking this one, thanks Sylvie! Happiest of New Years.
Rachael@AnAvocadoADay says
Yum! I love baking with olive oil and I just got coconut flour in my stocking, can't wait to try these!
Viviane Bauquet Farre - Food and Style says
A nice savory muffin sounds like the perfect thing to get over the holiday sweet-fest! Thanks for sharing, Sylvie.
Shelly says
I am SO sugared out. These savory muffins sounds like the perfect cure!