Yeasted Oregano-Cheese Muffins

Yeasted Oregano-Cheese Muffins
Staff Writer
Yeasted Oregano-Cheese Muffins
Sawsan Abu Farha
Yeasted Oregano-Cheese Muffins

This is my favorite savory muffin. I usually bake a dozen of these and stash them in the freezer. They make a wonderful breakfast or afternoon snack. All I have to do is to take them out of the freezer and zap them in the microwave, make a cup of tea, and breakfast is served.

The exterior will be golden brown and crunchy while the center will be soft and chewy. You can also make this as a loaf and slice it or you can spread it in a pan and cut it into bars.

Click here to see Best Quick and Healthy Breakfast Ideas for Back-to-School.

12
Servings
365
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3  Teaspoons  dry yeast
  • 1  Teaspoon  sugar
  • 1  Cup  warm water
  • 1  Cup  powdered milk
  • 3  Cups  all-purpose flour, plus more for the muffin pan
  • 1/2  Cup  olive or vegetable oil, plus more for the muffin pan
  • egg
  • 1  Teaspoon  vinegar
  • 1 1/2  Tablespoon  fresh oregano
  • 1 1/2 cups chopped feta (or any firm, brined cheese)

Directions

Place the oven rack in the middle of the oven and preheat the oven to 375 degrees.

In a bowl, proof the yeast: Mix the yeast with the sugar and warm water and wait until it foams and bubbles. In another bowl, mix the powdered milk with the flour. Add the olive oil and rub it into the flour mix until the flour absorbs the oil and resembles wet sand.

Add the egg, then the vinegar (you can also beat the egg with the vinegar and then add it to the flour). Add the oregano and cheese. Add the proofed yeast and stir with a spatula or wooden spoon (the dough will be really sticky — resist the temptation to add flour). Lightly coat a muffin pan with oil, then sprinkle it with flour.

Using 2 tablespoons, drop the mix into the muffin pan. Bake until the rims start to turn golden brown, about 30-40 minutes. Place under the broiler until the tops are golden brown. Allow it to cool for 2-4 minutes, then remove from the pan and cool on a wire rack.

Nutritional Facts

Total Fat
14g
20%
Sugar
14g
16%
Saturated Fat
2g
8%
Cholesterol
13mg
4%
Carbohydrate, by difference
44g
34%
Protein
17g
37%
Vitamin A, RAE
199µg
28%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
5mg
7%
Vitamin E, added
1mg
7%
Vitamin K (phylloquinone)
8µg
9%
Calcium, Ca
267mg
27%
Choline, total
26mg
6%
Fiber, total dietary
3g
12%
Folate, total
77µg
19%
Iron, Fe
4mg
22%
Magnesium, Mg
58mg
18%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
514mg
73%
Selenium, Se
22µg
40%
Sodium, Na
596mg
40%
Vitamin D (D2 + D3)
1µg
7%
Water
43g
2%
Zinc, Zn
2mg
25%

Oregano Shopping Tip

Keep both fresh herbs and dried herbs on hand. Dry herbs will last a long time, while fresh herbs have a short shelf-life.

Oregano Cooking Tip

If you want the flavor of herbs in your food without the actual pieces, wrap them in cheese cloth and cook; discard before eating.

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