Feta, Basil & Roasted Red Pepper Muffins

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


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.
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 (careful, these are tender while hot). 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.
This entry was published on April 11, 2013 at 6:07 pm. It’s filed under Breakfast, Snack and tagged , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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