This Week’s Muffin: Mini Mediterranean Muffins

It’s all book-writing and marathon-training here at the Blue Room. (Note to self–don’t have those things coincide in the future, mmm-kay?) Once those are both behind me I’ll be back to my regularly scheduled public rumination.

img_1098In the meantime, the weather is cooling off which means I’m making muffins again! This week’s recipe is one I love. It comes from Matt Kadey’s book Rocket Fuel: Power-Packed Food for Sports and Adventure. I’ve made several recipes from this book and liked or loved each one.

Kadey’s book is divided into Before, During, and After, with each section’s recipes formulated for that phase of exercise. Before features light, healthy, carb-fortified foods; During has stuff that’s easily portable (including your own gels!); After focuses on the right protein/carb ratio to replenish muscles and energy.

These Mini Mediterranean muffins came from the During section, but they’re excellent to snack on anytime. I used them on my last 20 miler, and it was so nice to have something savory to offset the gels and chews I rely on heavily.

img_1083INGREDIENTS
1 3/4 cups all purpose flour
1/4 cup finely ground cornmeal (I used regular cornmeal and it seemed finely ground enough)
3 tablespoons sugar
1 1/2 teaspoons baking powder
1 teaspoon dried thyme
1/2 teaspoon salt

2 large eggs
3/4 cup plus 2 tablespoons low-fat milk
1/3 cup olive oil
zest of 1 lemon (optional)
2 ounces finely chopped feta cheese (about 1/2 cup)
1/2 cup drained and finely chopped roasted red peppers
1/3 cup pitted, finely chopped Kalamata olives

INSTRUCTIONS

  1. Preheat oven to 350 and prepare 24 mini muffin cups with paper liners or cooking spray.
  2. In a large bowl, mix together dry ingredients (flour through salt).
  3. In a separate bowl, whisk eggs, milk, oil, and lemon zest.
  4. Add wet ingredients to dry and mix until just blended.
  5. Fold in cheese, peppers and olives.
  6. Divide into muffin cups and bake for 15 minutes or until toothpick comes out mostly clean. Cool on rack.
  7. Keep chilled for up to 5 days and transport in small ziploc bags. (I have frozen a bunch for The Big Day.)

Speaking of which! I’m still raising money for Teens Run DC. Read more about it and sponsor me here.

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