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Top of the Morning Muffins

Top of the Morning Muffins

Tasty savory muffins to keep around all the time.

  • Duration
  • Cook Time
  • Prep Time
  • 8 ServingsServings


  • 1/3 cup Unsalted butter
  • 1 cup Red bell peppers, diced (1/4-inch)
  • 2/3 cup Green onions, chopped
  • 1 cup California Black Ripe Olives, wedged
  • 1 cup (4 ounces) Grated cheddar cheese
  • 1 cup Buttermilk
  • 1 Egg, beaten
  • 2 cups All purpose flour
  • 1 1/2 tablespoons Granulated sugar
  • 1 1/2 teaspoons Baking powder
  • 1/2 teaspoon Baking soda
  • 1/8 teaspoon Kosher salt


1 Melt butter in a medium-sized sauté pan over medium heat. Add red peppers and cook for 3-4 minutes until soft, stir in green onions, then pour into a medium-sized mixing bowl to cool.
2 When peppers and green onions have cooled, mix in California Ripe Olives, cheese, buttermilk and eggs. Set aside.
3 In a large mixing bowl, combine flour, sugar, baking powder, baking soda and salt. 4. Stir California Ripe Olive mixture into dry mixture until just combined.
4 Spoon approximately 1 cup (4 ounces) of batter into eight lightly greased standard (2 5/8-inch) muffin cups and bake in a 400 degree oven for 25-28 minutes until lightly browned.
5 Transfer muffin pan to cooling rack and allow to cool for 5 minutes before serving. Makes 8 muffins.

Source: California Olive

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