These muffins are a great accompanyment to a big salad in the summer or a hot bowl of soup in the winter. They are even good as a savory breakfast or light lunch by themselves.
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup crumbled feta cheese
1/2 cup jarred roasted red bell peppers, patted dry and chopped
4 tbsp finely chopped fresh basil
1 cup buttermilk
1/4 cup olive oil
1 large egg
Preheat oven to 375°F. Oil the muffin tins.
Whisk the flour and next 3 ingredients (through salt), set aside. In a separate bowl mix together the feta, peppers and basil; set aside.
Pour the buttermilk into the measuring cup. Add the olive oil and the egg and whisk together until blended. Make a well in the center if the dry ingredients. Pour the buttermilk mixture into the well and stir gently with a spatula until there are not more streaks and the batter is fairly smooth. Gently fold in the feta mixture until evenly distributed.
Divide the batter evenly among the prepared muffin cups. Bake for 18 - 20 minutes or until a tooth pick inserted in the center comes out clean. Let cool for 5 minutes before running a thin knife around the edges of the muffin cups to free them from the pan. Lift the muffins out and transfer to a rack to finish cooling (you need to be careful because they tend to fall apart when they are hot).
Yields: 12 muffins
This resipe adapted from Sur la Table / The Art and Soul of Baking by Cindy Mushet
Enjoy!!!
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