Do you know the muffin man?

From onion caraway, to olive cream cheese or sun-dried tomato and kalamata olive muffins, test our baking skills on these savory muffins.

April 4, 2011 06:14
2 minute read.

Muffins311. (photo credit: Courtesy of Gourmet Kosher Cooking)


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For more great kosher recipes go to:

I seem to have an obsession with muffins.  Last week I served lemon poppy seed muffins, marzipan muffins and chocolate-tofutti cream cheese muffins for Shabbos lunch.  And that was for a side dish, not dessert!  Inspired by that experience, and in deference to the request for healthier offerings, I decided to try my hand at some savory muffins.  Here are just some of the results.

Onion Caraway Muffins

I made this pareve with tofutti sour cream.  You can make them dairy with the real thing!

-2 tablespoons margarine
-1 small onion, diced
-1-1/2 tablespoons caraway seeds
-1-3/4 cups flour
-2 teaspoons baking powder
-1 teaspoon baking soda
-2 eggs
-1 cup tofutti sour cream
-¼ cup oil
-½ cup nondairy creamer or soy milk

Preheat oven to 350 F degrees.  Melt margarine in small skillet over medium heat.  Add onions and caraway seeds and sauté until soft.  Set aside.  Stir together flour, baking powder and baking soda.  In a separate bowl, whisk eggs until fluffy.  Whisk in tofutti sour cream, oil and creamer or soy milk. Whisk in onion mixture.  Pour into dry ingredients and mix until just moistened.  Spoon into 12 greased or paper-lined muffin cups. Bake for 15 to 20 minutes, watching carefully. Remove from pan and cool on wire rack.

Olive-Cream Cheese Muffins

Same rule as above – if you can’t find (or don’t like) tofutti cream cheese, use real (dairy) cream cheese instead.

-6 ounces tofutti cream cheese
-1 egg
-1 cup nondairy creamer or soy milk
-¼ cup oil
-2 cups flour
-2-1/2 teaspoons baking powder
-½ cup sliced pimento-stuffed olives

Preheat oven to 400 degrees.  Beat tofutti cream cheese and egg until smooth.  On low speed, beat in creamer or soy milk and oil.  Stir in flour and baking powder just until moistened.  Gently fold in olives.  Pour into 12 greased or paper-lined muffin cups. Bake for about 20 minutes.  Remove from pan immediately and finish cooling on wire rack.  

Sun-Dried Tomato and Kalamata Olive Muffins

-2 cups flour
-1 tablespoon baking powder
-1 egg
-3 tablespoons olive oil
-2 tablespoons sugar
-1 cup nondairy creamer or soy milk
-¼ cup chopped oil-packed sun-dried tomatoes, drained
-½ cup chopped, pitted Kalamata olives

Preheat oven to 375 degrees F. Stir together flour and baking powder.  In a separate bowl, beat egg and whisk in oil, sugar and creamer or soy milk.  Pour into flour mixture and stir until just moistened.  Fold in chopped tomatoes and olives.  Spoon into 9 to 10 greased or paper-lined muffin cups.  Bake for about 25 minutes. Remove from pan and finish cooling on wire rack.

For more great kosher recipes go to:

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