April 14, 2011
Here’s another savory recipe, this time for the vegetarians among us. I followed Handle the Heat‘s recipe exactly, and these muffins turned out just perfectly. They’re easy, tasty and really visually stunning!
They get a salty kick from all the chunks of feta, and the soft flavour of the roasted red peppers counteracts the saltiness. The basil is quite strong in these muffins, and so the flavour works wonderfully. The muffins themselves are moist, with just a bit of crumb. There is nothing I didn’t like about these muffins. I love savory muffins as a snack in the afternoon; I don’t often crave sweet stuff at 2pm, but I definitely crave the salty, and one of these fits the bill. They’re also great as a bread to serve alongside dinner. I froze half of them, and would pull one out every now and then to bring as part of my lunch, so they definitely freeze well.
Highly, highly recommended!
Feta, Basil, and Roasted Red Pepper Muffins
adapted from Handle the Heat
Yield: 12 muffins
2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup crumbled feta cheese
1/2 cup jarred roasted red bell pepper, patted dry and chopped into 1/4-inch dice
3 tablespoons finely chopped fresh basil
1 cup (8 ounces) buttermilk
1/4 cup (2 ounces) olive oil
1 large egg
1. Preheat the oven to 375°F and position an oven rack in the center. Lightly coat the muffin tin with melted butter, oil, or high-heat canola-oil spray., or line with paper muffin liners.
2. Whisk the flour, baking powder, baking soda, and salt in the large mixing bowl. In a small bowl, stir together the feta cheese, roasted bell pepper, and chopped basil. Set aside. Pour the buttermilk into the measuring cup. Add the olive oil and the egg and whisk together until well blended.
3. Make a well in the center of the dry ingredients. Pour the buttermilk mixture into the well and stir gently with a spatula. Mix only until there are no more streaks of flour or pools of liquid and the batter looks fairly smooth. A few small lumps scattered throughout are fine – they will disappear during baking. Gently fold in the feta cheese mixture until evenly distributed in the batter.
4. Use the large ice cream scoop or 2 soup spoons to divide the batter evenly among the prepared muffin cups. Bake for 18 to 20 minutes, until the tops feel firm and a skewer inserted into the centers comes out clean. Transfer the muffin tin to a rack and let cool for 5 minutes.
5. Gently run a thin knife or spatula around each muffin to free it from the pan, lift out the muffins, and transfer them to a rack to finish cooling. Serve warm or store airtight at room temperature for up to 2 days or frozen for 1 month. Reheat room temperature muffins in oven at 375 for about 8 minutes or in microwave.