Savory Mediterranean Feta & Eggplant Muffins

These Savory Mediterranean Feta & Eggplant Muffins are a delicious and wholesome option for breakfast, brunch, or a light snack. Packed with roasted eggplant, tangy feta cheese, and aromatic herbs, they deliver a perfect balance of flavors in every bite. The combination of Greek yogurt and olive oil keeps them moist, while Parmesan adds a savory depth. These muffins are great for meal prep and can be enjoyed warm or at room temperature.

Preparation & Cooking Time:

Prep Time: 15 minutes

Cook Time: 18-22 minutes

Total Time: 35-40 minutes

Ingredients:

1 cup cooked and diced eggplant (roasted or sautéed)

1/2 cup crumbled feta cheese

3 large eggs

1/2 cup Greek yogurt (or milk)

1 cup all-purpose or whole wheat flour

1 tsp baking powder

1/2 tsp salt

1/4 tsp black pepper

1/2 tsp dried oregano (or fresh basil)

1/4 tsp smoked paprika (optional)

1/4 cup grated Parmesan cheese (for extra flavor)

1/4 cup olive oil

1/4 cup chopped fresh basil or parsley

Instructions:

Preheat oven to 375°F (190°C). Grease a muffin tin or use muffin liners.
In a bowl, whisk the eggs with Greek yogurt and olive oil until smooth.
Add flour, baking powder, salt, pepper, oregano, and paprika. Mix until just combined.
Gently fold in the cooked eggplant, feta cheese, Parmesan, and fresh herbs.
Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
Bake for 18-22 minutes or until golden brown and a toothpick comes out clean.
Allow them to cool slightly before serving.

Tips & Variations for Savory Mediterranean Feta & Eggplant Muffins

Tips for the Best Muffins:

✅ Roast the Eggplant: For the best flavor, roast or sauté the eggplant until golden and tender before adding it to the batter. This removes excess moisture and enhances its sweetness.
✅ Don’t Overmix: Stir the batter gently to keep the muffins light and fluffy. Overmixing can make them dense.
✅ Use Fresh Herbs: Fresh basil, parsley, or oregano will give the muffins a bright and aromatic touch.
✅ Cool Before Serving: Let the muffins sit for a few minutes after baking for the best texture and easy removal from the pan.

Variations to Try:

Gluten-Free Version: Swap all-purpose flour for a gluten-free flour blend. Almond flour can also work for a nuttier taste.
Cheese Variations: Try goat cheese or ricotta instead of feta for a different flavor profile.
Veggie Substitutions: Replace eggplant with zucchini, sun-dried tomatoes, or spinach for a twist.
Spicy Kick: Add a pinch of red pepper flakes or chopped jalapeños for extra heat.
Egg-Free Option: Use flaxseed meal (1 tbsp flax + 3 tbsp water per egg) as a binder for a plant-based alternative.

Q&A

Q: Can I make these muffins ahead of time?

✅ Yes! These muffins store well in the fridge for up to 4 days in an airtight container. Reheat in the oven or microwave before serving.

Q: Can I freeze these muffins?

✅ Absolutely! Wrap them individually and freeze for up to 3 months. Thaw overnight in the fridge or reheat in the oven at 350°F (175°C) for 10 minutes.

Q: Can I make them dairy-free?

✅ Yes! Substitute dairy-free yogurt for Greek yogurt and use dairy-free feta or nutritional yeast instead of regular cheese.

Q: How do I prevent the muffins from sticking to the pan?

✅ Grease the muffin tin well with olive oil or butter or use silicone muffin liners for easy removal.

Q: Can I use different flours?

✅ Yes! Try whole wheat flour for extra fiber, almond flour for a nutty flavor, or a gluten-free blend for a gluten-free option.

Nutrition Information (Per Muffin – Approximate)

Calories: ~180 kcal
Protein: ~6g
Carbohydrates: ~15g
Fat: ~10g
Fiber: ~2g
Sugar: ~1g