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Basil, Feta & Roasted Pepper Muffins Recipe

Basil, Feta & Roasted Pepper Muffins Recipe photo by Taste of Home

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“Anything with basil is always a winner. It especially pairs well with the salty feta and sweet peppers in these savory, biscuit-like muffins.” —Maria Regakis, Somerville, Massachusetts

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Basil, Feta & Roasted Pepper Muffins Recipe

Prep: 20 min. Bake: 20 min.

Yield: 9 Servings

20 20 40

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 egg
1 cup buttermilk
1/4 cup olive oil
3/4 cup crumbled feta cheese
1/2 cup chopped roasted sweet red peppers
3 tablespoons minced fresh basil or 1 tablespoon dried basil

Directions

In a large bowl, combine the flour, baking powder, salt and baking soda. In another bowl, combine the egg, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in the cheese, peppers and basil.
Fill greased muffin cups three-fourths full. Bake at 375° for 16-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 9 muffins.

Nutritional Facts 1 muffin equals 258 calories, 11 g fat (3 g saturated fat), 38 mg cholesterol, 600 mg sodium, 30 g carbohydrate, 1 g fiber, 8 g protein.

Originally published as Basil, Feta & Roasted Pepper Muffins in Taste of Home April/May 2010, p77

The History of Feta

FETA is a white, salty, semi-firm cheese. Traditionally it was made from sheep or goat's milk but is now also made with cow's milk. After feta is formed in a special mold, it's sliced into large pieces, salted and soaked in brine. Although feta cheese is mostly associated with Greek cooking, "feta" comes from the Italian word "fette", meaning slice of food.

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Reviews for Basil, Feta & Roasted Pepper Muffins

Basil, Feta & Roasted Pepper Muffins

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Reviewed on Sep. 06, 2011 by KScales

After reviewing the comments here, we retested this recipe to confirm the yield. When filling the cups three-fourths full, as the recipe indicates, we got a yield of 9 muffins. We apologize for the error and it will be updated on the recipe soon.

Taste of Home Test Kitchen

Reviewed on Oct. 10, 2010 by modell

These were ok. If you did not get any of the feta or red peppers in your bite the muffin itself was really bland. It was an easy recipe to make.It made more than 7 muffins.

Reviewed on Jul. 27, 2010 by bnoiseux

Very good savory muffins. Definately best when served warm.

Reviewed on May. 14, 2010 by ejshellabarger

Delicious! I didn't have enough feta cheese for the full 3/4 cup, so I added mozzarella cheese that I had on hand. Excellent! And the recipe does make about double the stated servings.