Soup is back on my weekly menu, much to The Princess’s disgust. She remains a soup skeptic, yet can be pressed into eating it if something else is offered in addition to the bowl of soup. For chunkier style soups, a loaf of freshly baked bread will suffice. For simpler soups, such as carrot soup, a different approach is required. Which is where these Savoury Feta and Olive Muffins come in.
It pays to have at least one good savoury muffin recipe in your repertoire. Savoury muffins make a great grab-and-go breakfast, or an easy lunch. When The Princess was little, I would bake these as mini muffins and tuck a couple into her school lunchbox. Muffins bake much faster than bread, or even soda bread, and help turn a simple soup or salad into a meal.
I dislike the flavour of raw onion, and prefer to cook the onion before adding it to the muffin dough. If raw onion doesn’t bother you, or you want to save time, finely dice the onion and add it straight into the wet mix. You could also add a couple of tablespoons of caramelised onion in place of the cooked onion if you happen to have a jar in the fridge.
Feta and olive are a great classic combination, and work really well together in these muffins. You could substitute goat’s cheese for the feta if you prefer; they will be just as good.
Muffins freeze well, making it easy to defrost a few at a time to add to a meal. I prefer to reheat these muffins in the oven, as I find they become slightly tough if reheated in the microwave. However, they are still perfectly edible if time is not on your side and the microwave is your only option.
We are having soup again this week. Feta and olives are amongst The Princess’s favourite foods. Maybe if I stick an extra large muffin in front of her she won’t notice the soup. I can but try.