Every now and then I like to leaf through cookbooks and look at recipes. I find it kind of humbling after scrolling through hundreds of food blogs and especially through favorite site of all time, foodgawker. Nothing beats the touch of a page between your fingers, in my opinion. I also like how recipes are consolidated and I can be assured that it’ll turn out exactly how the cookbook said it would.
One of the things I appreciate the most about cooking, is making things savory – hence the blog name. I absolutely love the way poignant flavors blend together in my mouth. These muffins were just the perfect mix of savory and light. It goes great as a breakfast item next to some eggs and bacon, or as a quick snack on the go. I loved the way these turned out, and I was certainly glad to chance upon them in the cookbook I was leafing through.
There was a perfect combination of salt in this recipe, especially the blend of feta and roasted red peppers. The buttermilk and fluffy texture from the muffin was a nice offset, as well. I also couldn’t help but slather on a little bit of butter while the muffin was still warm. Mmmm, you can be sure that I helped myself to seconds and thirds and did not feel a single regret.
Feta, Basil and Roasted Red Pepper Muffins
adapted from The Art and Soul of Baking
Yields: 12 muffins / Prep Time: 20 minutes / Bake Time: 18 – 20 minutes
2 cups (10 ounces) unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (3 ounces) crumbled feta cheese
1/2 cup (4 ounces) 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