Cheese & Olive Muffin Bites

If there’s one way I’m like my mother — that is to say, there are many — it’s the ability to improvise a dish from whatever is in the house. From the last few things left in the refrigerator. To be honest, I usually prefer cooking that way rather than standing in front of a fridge full of things and having to decide what goes together.

When I was younger, on Saturdays after the army, my mother used to make us cheese rolls from all the half-empty containers in the fridge. Even though the cheeses were always a different combination, these rolls always had the same taste of home. And there was always a crust of coarse salt on top, all served with a chopped vegetable salad on the side.

Since I no longer live with my parents, I hardly ever get to eat these. And between us — don’t tell anyone — they’re basically a muffin. But this week I missed them, so I gathered the cottage cheese, mozzarella, and any other cheese I had in the fridge and made my mother’s rolls. With two changes. 

1- Instead of large muffins, I made muffin bites. There are a few reasons. First, it’s pleasant and so much more fun to eat small things — it feels like you’re eating more, but you have better control over how much you actually eat. Second, and more importantly, the outer part that I love so much is much more pronounced in these little ones since they’re less soft center and more crispy crust. But of course, you can make them in any size depending on the muffin pan you have.

And 2 – I added a bit more flavor to the dough that really upgraded these in my opinion: olives, garlic powder, herbs (a very small, gentle amount), and a little black pepper. Don’t worry, the flavors are still quiet and in the background, but they’re there and they add so much to these small, addictive pastries.

And here’s a tip for the road — you can make them ahead of time and keep them in a sealed bag on the counter or in the freezer. When you’re ready to eat, just warm them for 2 minutes in the oven or toaster oven (microwave works too), and in a second you’ll have a light and wonderful meal.

• Did you make these muffin bites? Don’t forget to tag me on Instagram <3

Cheese & Olive Muffin Bites

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Serves: about 30 muffin bites (depending on size) Prep Time: 15 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 large eggs
• 9 oz (250g) cottage cheese, any fat percentage
• ½ cup (120g) ricotta, Bulgarian cheese, or cottage cheese
• ½ cup (120g) farmer cheese or equal parts cream cheese and yogurt
• 5 oz (150g) shredded mozzarella or Edam cheese
• 5½ tablespoons (80g) butter, melted
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon dried herbs (see notes)
• 3 cups (420g) all-purpose flour
• about 2½ teaspoons (10g) baking powder
• ½ cup sliced black or green olives, pitted

To garnish:

• White sesame seeds
• Black sesame seeds
• Coarse salt

Instructions

- In a large bowl, add the eggs, cottage cheese, ricotta, farmer’s cheese, mozzarella, melted butter, and seasonings. Mix well with a fork.
- Add the flour and baking powder and mix well. It’s fine if the mixture is quite thick and a little hard to stir.
- Add the olives and gently mix just until incorporated into the dough.
- Grease a muffin pan (any size of your preference), silicone is preferred. Fill each cavity to the top. Don’t worry, the rolls won’t spill outward; they rise upward. Decorate with both kinds of sesame seeds and just a little coarse salt.
- Bake in a preheated oven at 340°F (170°C) for 25–30 minutes, or until golden. I like to switch the oven to bottom heat only for the last 5 minutes. Serve immediately warm or at room temperature.

Make a big batch and store in the freezer. When you need a quick meal, take them out and heat up for 2 minutes.

Notes

- Dried herbs: Italian seasoning works well, or dried parsley, cilantro, basil, or thyme. If using fresh herbs, use ⅓ cup finely chopped chives.
- If your eggs are small, you can use 4 eggs.
- You can replace the flour with light spelt flour, or use whole spelt flour and reduce by about ½ cup.
- Instead of olives, you can use corn, chopped sun-dried tomatoes, diced roasted peppers, soft sweet potato cubes, wilted spinach, and more.
- Instead of cottage or farmer’s cheese, use any soft cheese you have at home — ricotta, cream cheese, etc. You can even use two containers of cottage cheese. Whatever you like.
- Instead of mozzarella, you can use the same amount of finely shredded Edam cheese.
- You don’t have to add black pepper, dried herbs, or garlic powder, but they really do add a lot.
- These freeze beautifully in a sealed bag. Reheat in the oven or toaster oven whenever you want a quick meal.