Savory Spinach and Black Olive Mini Muffins
These savory mini muffins combine a light, fluffy batter with the richness of spinach, black olives, and grated cheese. Perfect for an elegant appetizer or a refined starter, each bite transports your guests to the sunny shores of the Mediterranean. The simple, quick preparation guarantees consistently perfect results. Ready in no time, these muffins ensure a successful gathering, blending gourmet flavors and careful presentation.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Prepare spinach: wash, dry, and chop. Optionally, wilt in a dry pan for 1 minute, let cool, and squeeze out excess water.
- 2
Slice the pitted black olives into thick rounds. Set aside.
- 3
In a large bowl, whisk the eggs until homogeneous and slightly frothy.
- 4
Add the milk and olive oil to the eggs, whisking gently to obtain a smooth base.
- 5
Pour the sifted flour and baking powder into the liquid mixture. Stir with a spatula until a soft batter forms, do not overmix.
- 6
Gently fold in the grated cheese, chopped spinach, and black olives. Season with salt and pepper. Mix to distribute evenly.
- 7
Preheat oven to 180°C (350°F). Lightly grease mini muffin tins (unless silicone). Fill cavities ¾ full.
- 8
Bake for 18-20 minutes until golden and puffed. Let cool in pan for 5 minutes before unmolding.
- To save time, use pre-washed bagged spinach. Place the rack in the middle of the oven and avoid convection fan for a softer texture.
- Variations: replace cheese with feta, add herbs (thyme, rosemary), grilled vegetables (peppers, mushrooms) or bacon bits for a richer version.
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