While sorting through my pantry, I spotted sun-dried tomatoes and feta—and that’s when these savory muffins were born, bringing a little Mediterranean flair to my day.
Savory Sun-Dried Tomato and Feta Muffins
Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 2 large eggs
- 1 cup buttermilk
- 1/4 cup olive oil
- 1 cup crumbled feta cheese
- 1/2 cup chopped sun-dried tomatoes (packed in oil, drained)
- 1/4 cup fresh basil, chopped (plus extra for garnish)
Instructions:
1. Preheat the oven:
– Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
2. Mix the dry ingredients:
– In a large bowl, whisk together flour, baking powder, baking soda, salt, pepper, and oregano.
3. Combine wet ingredients:
– In a separate bowl, beat the eggs. Stir in buttermilk and olive oil until well combined.
4. Combine batter:
– Gradually add the wet ingredients to the dry ingredients, mixing gently. Fold in the feta cheese, sun-dried tomatoes, and chopped basil. Be careful not to overmix.
5. Fill the muffin cups:
– Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
6. Bake:
– Bake for 18-20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
7. Cool and garnish:
– Let the muffins cool in the tin for 5 minutes before transferring to a wire rack. Garnish with fresh basil and serve warm.
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes | Servings: 12 muffins